Kiwi-berry Pavlova

Total Time: 5 hrs 30 mins Preparation Time: 10 mins Cook Time: 5 hrs 20 mins

Ingredients

• Servings: 10
• 1 cup sugar
• 1 tablespoon cornstarch
• 4 large egg whites, room temperature
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1 cup heavy cream
• 1/2 teaspoon pure vanilla extract
• 3 kiwi fruits, peeled, haved lenthwise and thinkly sliced crosswise
• 2 cups fresh raspberries

Recipe

• 1 preheat oven to 200; with rack in center. lin a large rimmed baking sheed with parchment paper; set aside. in a small bowl; whisk sugar and cornstarch until combined.
• 2 make meringue: in a large mixing bowl, using an electric mixer on medium speed, beat egg whites, lemon juice and salt until very frothy. add 1 tablespoon sugar mixture every 30 seconds, until stiff, glossy peaks form, about 8 minutes total, scraping down sides halfway through.
• 3 mound meringue onto prepared baking sheet; gently spread to a 9 inch circle with a well in the center and 1 inch raised border around the edge.
• 4 bake until shell is crisp on the outside and marshmallowy on the inside, about 2 1/2 hours (reduce oven temperature to 175 if it starts to brown). turn oven off; let meringue try out in closed oven for another 2 1/2 hours, or up to over-night. (store in an airtight container at room temperature up to 5 days.).
• 5 just before serving using an electric mixer, beat cream and vanilla in a medium bowl until soft peaks form. fill shell with whipped cream, and top with fruit. to serve use a serrated knife to cut into wedges.