Berry And Trragon Pavlova

• 3 large egg whites
• 1/2 tsp cornstarch
• 1/4 tsp cream of tartar
• 1/2 cup sugar + 1/3 cup sugar
• 1 tsp fennel seeds, lightly crushed
• 12 oz fresh strawberries halved or quartered (3 cups)
• 6 oz fresh raspberries (2 cups)
• t tsp finely grated lemon zest
• 1tbsp fresh lemon juice
• 3/4 cup chilled heavy cream
• 3/4 cup mascarpone
• 2 tbsp fresh tarragon leavbes

1. Preheat oven to 200. Using an electric mixer, beat egg whites, cornstarch, and cream of tartar in a large bowl until frothy. Gradually beat in 1/2 cup sugar, 1 tbsp at a time until stiff peaks for. Beat in fennel seeds.
2. Spread out meringue on a parchment lined baking sheet into an 8 inch round about 3/4 inch thick in the center and 1 1/2 inchyes thick at the edges creating a well for the filling. Back until fir to the touch about 3 hours. Turn off oven and let cool in oven about 2 hours.
3. About 30 minutes before serving, toss fruit, lemon zest and juice with remain 1/3 cup sugar in a large bowl. Let stand to let fruit release juices. Meanwhile, using an electric mixer, beat cream until soft peaks form. Beat in mascarpone just to blend.
4. Carefully transfer meringue to a serving platter. Fill with whipped cream mixture. Top with berry mixture and tarragon.
5. Meringue can be made i day ahead. Store airtight in
6. a cool, dry place.

egg whites, cornstarch, cream of tartar, sugar , fennel seeds, fresh strawberries, fresh raspberries, lemon zest, lemon juice, mascarpone, tarragon leavbes

Taken from www.epicurious.com/recipes/member/views/berry-and-trragon-pavlova-52383901 (may not work)