Pavlova

01Method

1. 1

   Heat the oven to 300 degrees F (150 degrees C).

2. 2

   Place parchment paper on a baking sheet and trace a 9-inch circle on it as a guide.

3. 3

   In a clean glass, metal, or ceramic bowl, whip the egg whites until stiff but not dry. Add the sugar gradually, one tablespoon at a time, continuing to beat after each addition until the meringue is thick, glossy, and bright white.

4. 4

   Carefully fold in the cornstarch, vanilla extract, and lemon juice until just combined.

5. 5

   Spoon the meringue onto the parchment within the traced circle. Spread it outward from the center, building up the edges slightly to create a shallow well in the middle.

6. 6

   Bake until the meringue feels dry and produces a hollow sound when tapped, approximately 1 hour. Transfer to a wire rack and allow to cool completely.

7. 7

   Whip the heavy cream in a bowl until stiff peaks form. Carefully lift the cooled meringue off the parchment and place it on a serving plate.

8. 8

   Spoon the whipped cream into the center depression of the meringue, then arrange the kiwi slices on top.

9. 9

   Add any additional fruit toppings and serve immediately.