Berry And Vanilla Pavlova - cooking recipe

Ingredients

10 oz frozen raspberries
1 tbsp lemon juice
1 3/4 cups sugar
6 None egg whites, at room temperature
1 tbsp cornstarch
1 tsp vanilla extract
1 1/4 cups heavy cream, whipped
1 cup fresh raspberries
1 cup fresh blueberries
1 cup halved fresh strawberries

Preparation

Preheat the oven to 300\u00b0F. Line a baking pan with parchment paper.
Place the frozen raspberries, lemon juice and 1/4 cup of the sugar in a small saucepan on medium heat. Bring to a boil, stirring until sugar has dissolved. Strain the mixture through a sieve to remove the seeds. Refrigerate raspberry coulis until ready to serve.
Place the egg whites in a large mixer bowl with a pinch of salt. Beat with electric mixer until soft peaks form.
Add the remaining 1 1/2 cups sugar, a tablespoonful at a time, beating until the sugar has dissolved before adding the next spoonful.
When the mixture is thick and glossy, sift the cornstarch over it and gently fold in along with the vanilla extract. Spoon onto the prepared pan and shape into a 10 x 8-inch rectangle.
Place in the oven and reduce the temperature to 250\u00b0F. Bake for 1 hour 20 mins. Turn the oven off and leave the meringue to cool in the oven.
Spread the meringue with the whipped cream. Top with the fresh berries and drizzle with the raspberry coulis.