Directions

1. Preheat oven – Set oven to 300°F (150°C). Line a baking sheet with parchment and trace a 9-inch circle in the center.
2. Mix dry ingredients – In a small bowl, whisk together ¼ cup sugar and cornstarch.
3. Beat egg whites – In a clean glass, metal, or ceramic bowl, beat egg whites until soft peaks form. Gradually add remaining ¾ cup sugar, beating until stiff, glossy peaks form and sugar is dissolved.
4. Fold & shape – Gently fold in the cornstarch mixture and lemon juice. Spread meringue inside the circle, then build up the edges to form a shallow bowl. Swirl decoratively if desired.
5. Bake – Bake for 1 hour. Turn off the oven, leaving the pavlova inside for 30 minutes (do not open the door). The pavlova should be crisp outside and slightly soft inside.
6. Make topping – Beat cream and confectioners’ sugar until thick and fluffy.
7. Assemble – Spread whipped cream over cooled meringue base. Top with sliced strawberries or your favorite fruit. Serve immediately.