Pavlova with Fresh Berries

Position a rack in the lower third of an oven and preheat to 250°F (120°C). Draw a 9-inch (23-cm) circle on a sheet of parchment paper. Turn the parchment over and place on a baking sheet.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until well combined, about 1 minute. Sprinkle the cornstarch over the egg whites and beat until foamy, about 3 minutes. Increase the mixer speed to high and very gradually add the 1 cup (8 oz./250 g) sugar, beating until stiff, shiny peaks form, 8 to 10 minutes. Quickly beat in 1 tsp. of the vanilla and the lemon juice.

Spread the meringue inside the circle on the parchment. Use the back of a large spoon to create an indentation in the center of the meringue and a slight rim around the edges.

Bake until the meringue is crisp and the color has deepened slightly, about 1 hour. Turn off the oven and, leaving the door closed, let the meringue cool in the oven for at least 2 hours or up to overnight. Carefully remove the meringue from the parchment paper and place on a serving platter.

In a bowl, stir together the berries and 1 Tbs. of the sugar; set aside.

In the clean bowl of the electric mixer fitted with the clean whisk attachment, beat together the cream, the remaining 2 Tbs. sugar and the remaining 1 tsp. vanilla until soft peaks form, about 4 minutes. Spoon the whipped cream into the hollow of the meringue and top with the berries. Cut the pavlova into wedges and serve. Serves 6 to 8.

Williams Sonoma Test Kitchen