Cup of Yum
1. Preheat the oven to 350℉.
2. Place a medium pot with about 1 inch of water on the stove and bring to a very gentle simmer over low heat.
3. In the bowl of a stand mixer, whisk together the egg whites and sugar. Place the bowl over the simmering water, ensuring that the water does not touch the bottom of the bowl, and whisk the mixture together until the sugar has dissolved completely.
4. Remove the bowl from the pot, turn off the stove and fit on the mixer with the whisk attachment. Whip until a meringue with medium stiff peaks forms.
5. Add the cornstarch and mix until just combined. Add the lemon juice and vanilla and whisk until stiff peaks form.
6. Prepare a baking sheet with a sheet of parchment. If you want a perfect circle to use as a guide, trace an 8 or 9-inch cake pan onto the bottom of the parchment paper. Spoon the meringue into the center of the circle.
7. Spread the meringue around in the circle and use a spoon to create a bit of a well in the center. You can also use a spoon or spatula to shape the outside of the pavlova as desired.
8. Place the pan into the oven and immediately reduce the heat to 300℉. Bake for 1 hour before turning off the oven and letting it cool in the oven as the oven cools. I left mine in the oven overnight to make sure it cooled completely and didn’t get soggy before serving it the next day.

Topping

1. Just before serving, whip the cream and powdered sugar in a large bowl until soft peaks form.
2. Spoon the whipped cream on top of the pavlova and top with fresh berries and fruit as desired. Serve immediately.