Servings: 8
Prep: 20 minutes
Bake: 1 hour
Cool: 1 hour

For Meringue:

4	large egg whites
1¼	cup granulated sugar
1	teaspoon white wine vinegar
1	teaspoon cornstarch

For Topping:

1½	cups heavy whipping cream
¼	cup light corn syrup
1	cup strawberries, washed and quartered
1	cup raspberries, washed
1	cup blackberries, washed
1	cup blueberries, washed
	1 medium lemon, washed

1. For Meringue: Preheat oven to 350°F. Line a large baking sheet with parchment paper.
2. In large bowl, beat egg whites until they form stiff peaks. Gradually add sugar, ¼ cup at a time, until all is incorporated and meringue is thick and glossy. Fold in vinegar and cornstarch.
3. Spread meringue into a 9-inch circle on the prepared baking sheet. Bake for 1 hour. Turn off oven, and leave meringue in oven for another hour. Remove and allow to cool completely
4. For Whipped Cream and Assembly: Whip the cream in a large bowl to soft peaks. Drizzle in light corn syrup, and beat until incorporated. Spread over the top of the cooled meringue. Arrange the berries on top of the whip cream. Grate lemon zest over the pavlova to taste.

Notes: Can use any fruit desired for topping. Suggestions include kiwis, pomegranate, mandarin and orange slices.

Per Serving: TBD cal., TBD g fat (TBD g sat. fat), TBD mg chol., TBD mg sodium, TBD mg pot., TBD g carb., TBD g sugar, TBD g fiber, TBD g pro.