Made with airy meringues, whipped cream, and fresh berries, this delicate dessert is perfect for a springtime celebration!

Preparation

Preheat oven to 200°F.

For the meringue, whip egg whites with salt until stiff peaks form. Add ¾ pound of granulated sugar and continue to whip until egg whites are shiny and the sugar has dissolved. Add corn starch, white vinegar, and vanilla extract and mix on low speed until all ingredients are incorporated.

Place meringue in a piping bag, then pipe onto a baking sheet lined with parchment paper, forming 3-inch disks approximately 1 inch high and 2 inches apart. Bake for 1½ hours, then turn off the oven and let the meringues cool in the oven with the door closed for 1 hour.

After an hour, remove meringues from the oven and let cool to room temperature. When finished, meringues should have a thin, hard shell and a soft interior.

While the meringues are baking, combine ¼ of all the berries and ¼ cup water in a sauce pot and bring to a simmer. Cook on low until the berries have broken down and turned into a sauce. Strain the berry sauce into a work bowl, then add the remaining berries, 3 tablespoons of sugar, and lemon zest and stir to combine.

To assemble the pavlova, place 1 meringue on a serving plate, pipe a ring of whipped cream around the edge to form a well, place a spoonful of berries into the middle, top with another meringue, and finish with another ring of whipped cream and spoonful of berries. Repeat with remaining meringues.