This is a recipe for white and shiny meringue – also it is baked through. I like it that way. So if you prefer your meringue to be soft and marshmallowy in the center, just turn off the oven a little earlier.
The meringue layer is covered with an additional layer of whipped cream, topped with fresh, delicious berries. I assume it’s almost healthy ;-) Pavlova is also delicous with fruit curds such as lemon or maracuya curd or even better, with Kaya, an Southeast Asian coconut based delight (in case berries are out of season). However as opposed to the berries, all curds go directly on top of the meringue layer, underneath the whipped cream. Enjoy! —Ursula | Lil Vienna
For the meringue
large egg whites
minus 1 tablespoon (3,5 oz / 100 g) granulated sugar
Preheat oven to 250 °F / 215 °F fan-oven (120 °C or 100 °C fan-oven) and place a rack in center.
Draw a 7-inch circle with a pencil on a piece of parchment paper to create an outline for the Pavlova. Place the baking paper, pencil side down, on a baking tray, so you won't get a pencil mark on the meringue.
Put your egg whites into a clean, grease free bowl and whisk them on high speed (with very clean beaters) until they start to form nice firm peaks.
With your mixer still running, gradually add the sugar, then vanilla extract and lemon juice and beat until white, glossy and smooth.
Place the tray in the preheated oven (center rack) and bake for 1 ½ hours. Turn the oven off but leave the Pavlova inside with the oven door slightly ajar until the Pavlova is completely cooled, or overnight. You can use a wooden spoon or something that won't burn/melt to hold the door ajar.
Just before serving gently place the meringue onto a serving plate. Whip the cream with a hand mixer until soft peaks form. Sweeten with sugar and vanilla and then spread the softly whipped cream cloud-like over the meringue.
Halve or quarter the large strawberries and mix them with the other berries. Arrange the fruits randomly on top of the cream. Serve immediately and do not refrigerate, since the meringue will soften quickly.
NOTE: The meringue layer can be made several days ahead. If you do so, keep it tightly wrapped in plastic or in an airtight container after it has cooled down completely right until you're ready to assemble the pavlova. Meringue does not keep well in humid weather.