Pavlova

• Preheat oven to 300F.
• In a bowl combine the egg whites, sugar and lemon juice.
  6 egg whites, 1 ¼ cups granulated sugar, 1 teaspoon fresh lemon juice
• With a hand mixer, beat the mixture on medium-high speed until thick and glossy. About 15 minutes. The meringue when ready should hold a stiff peak with a curl on the tip.
• Add the cornstarch and vanilla extract and fold gently using a spatula.
  2 teaspoons cornstarch, 1 teaspoon vanilla extract
• Scoop the meringue onto a parchment paper-lined baking sheet. Use a spatula to make a circle with a slight indentation on top.
• Place it in the oven and lower the temperature to 250F. Bake for 2 hours or until the meringue is smooth and dry.
• Turn the oven off and let the meringue cool down in the oven for at least another hour.
• When ready to serve, make the whipped cream topping. Add the heavy cream and sugar to a bowl and whip the cream on medium-high speed until a foam-like consistency is achieved.
  1 cup heavy cream, 3 tablespoons granulated sugar
• Carefully peel the parchment paper from bottom of the pavlova and transfer to a serving dish.
• Add the whipped cream to the center of the pavlova, top with sliced berries and enjoy.
  1 pint strawberries