Two-Berry Pavlova

• 4 large egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 1 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 2 cups fresh blackberries
• 2 cups sliced fresh strawberries
• 1/4 cup plus 3 tablespoons sugar, divided
• 1-1/4 cups heavy whipping cream

1. Place egg whites in a large bowl. Line a
2. with parchment; draw a 10-in. circle on paper. Invert paper.
3. Preheat oven to 300u0b0. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in cornstarch and lemon juice.
4. Spoon meringue onto prepared pan; with the back of a spoon, shape into a 10-in. circle, forming a shallow well in the center. Bake until meringue is set and dry, 45-55 minutes. Turn off oven (do not open oven door); leave meringue in oven 1 hour. Remove from oven; cool completely on
5. .
6. To serve, toss berries with 1/4 cup sugar in a small bowl; let stand 10 minutes. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form.
7. Remove meringue from parchment; place on a serving plate. Spoon whipped cream over top, forming a slight well in the center. Top with berries.

egg whites, cream of tartar, sugar, cornstarch, lemon juice, fresh blackberries, fresh strawberries, sugar, heavy whipping cream

Taken from www.tasteofhome.com/recipes/two-berry-pavlova/ (may not work)