A light and airy pavlova recipe with crisp meringue, whipped cream, and fresh fruit.

Scale

6 large egg whites

1.5 cups sugar

2 tsp cornstarch

1/2 tbsp lemon juice

1/2 tbsp vanilla extract

1 1/2 cups heavy cream

2 tbsp sugar

Fresh fruit for topping

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1. Preheat oven to 225°F and prepare baking sheet

2. Beat egg whites until soft peaks form

3. Gradually add sugar and beat until stiff peaks

4. Fold in vanilla, lemon juice, and cornstarch

5. Pipe into nests and bake for 1 hour 15 minutes

6. Cool completely in oven

7. Whip cream and assemble with fruit

Use room temperature egg whites

Do not open oven while baking

Assemble just before serving