Pavlova with Whipped Cream and Berries

Step 1

Preheat the oven to 250°F and line a baking sheet with parchment paper, tracing an 8-inch circle as a guide.

Step 2

In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.

Step 3

Gradually add the sugar, one tablespoon at a time, beating well after each addition until the meringue is thick and glossy.

Step 4

Sprinkle the cornstarch over the meringue and gently fold it in to help stabilize the structure.

Step 5

Mound the meringue onto the traced circle, building up the sides slightly higher than the center to form a shallow well.

Step 6

Bake for 1 hour and 15 minutes, then turn off the oven and let the pavlova cool completely inside with the door closed to prevent cracking.

Step 7

Just before serving, whip the heavy cream to soft peaks.

Step 8

Spoon the whipped cream into the center of the cooled pavlova and top generously with the mixed berries.