Classic Pavlova with Fresh Strawberry Sauce

Carefully separate the egg whites from the yolks, ensuring that no yolk gets into the egg whites, as this will prevent them from whipping properly. You can use room temperature eggs for better results.

Add a pinch of salt and the lemon juice to the egg whites. Begin beating the egg whites on the lowest speed and gradually increase to medium speed. This helps to create a stable foam.

Once the whites start to froth, gradually add the caster sugar, one tablespoon at a time, while continuing to whip. Beat the mixture until it becomes glossy and forms stiff peaks. This usually takes about 12 minutes. If you invert the bowl, the meringue should hold its shape and not slide out.

Sift the corn starch into the whipped meringue. Using a silicone spatula, gently fold it in with an upward motion to maintain the volume of the meringue until fully combined.

Using full tablespoons, scoop the meringue and place them onto a parchment-lined baking sheet, shaping them as shown in the video.

Preheat the oven to 90 degrees Celsius (194 degrees Fahrenheit). Bake the meringue for approximately 1.5 hours in convection mode. After baking, open the oven door and allow the meringues to cool inside for an additional 40 minutes. The meringue should have a crispy crust while remaining soft and fluffy inside.

In a mixing bowl, whip together the icing sugar, mascarpone cheese, and heavy cream until you achieve a thick, creamy consistency. The cream should not be overly sweet!

Blend the fresh strawberries and sugar together until you achieve a smooth sauce consistency. This adds a fresh, fruity flavor to the Pavlova.

Layer the whipped cream on top of the cooled meringue shells, then drizzle with the strawberry sauce for an elegant finish. Enjoy your beautiful Pavlova as shown in the video!