Berry And Tarragon Pavlova

• 3 large egg whites
• 1/2 teaspoon cornstarch
• 1/8 teaspoon cream of tartar
• 1/2 cup plus 1/3 cup sugar
• 1 teaspoon fennel seeds, lightly crushed
• 12 ounces fresh strawberries, hulled, halved or quartered if large (about 3 cups)
• 6 ounces fresh raspberries (about 2 cups)
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 3/4 cup chilled heavy cream
• 3/4 cup mascarpone
• 2 tablespoons fresh tarragon leaves

1. Preheat oven to 200u0b0. 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 tablespoonful at a time, until stiff peaks form. Beat in fennel seeds.
2. Spread out meringue on a parchment-lined baking sheet into an 8" round about 3/4" thick in the center and 1 1/2" thick at the edges, creating a well for the filling.
3. Bake meringue until firm to the touch, about 3 hours. Turn off oven and let meringue cool in oven, about 2 hours.
4. About 30 minutes before serving, toss strawberries, raspberries, lemon zest and juice, and remaining 1/3 cup sugar in a large bowl; let stand to let fruit release juices.
5. Meanwhile, using an electric mixer, beat cream until soft peaks form. Beat in mascarpone just to blend.
6. Carefully transfer meringue to a serving platter. Fill with whipped cream mixture. Top with berry mixture and tarragon.
7. DO AHEAD:

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

Taken from www.epicurious.com/recipes/food/views/berry-and-tarragon-pavlova-51170310 (may not work)