Preheat the oven

• Preheat the oven to 130 °C.

Whip the meringue

• Whip the egg whites in a clean bowl until soft peaks form.
• Gradually add the sugar while whisking until the meringue is stiff and glossy.
• Whisk in the lemon juice, vanilla extract and corn starch.

Shape the pavlova

• Spoon the meringue onto a lined baking tray and shape it into a round with a slight hollow in the centre.

Bake the meringue

• Bake at 130 °C for 10 min.
• Lower the temperature to 100 °C and bake for another 90 min.

Cool in the oven

• Turn the oven off and let the meringue cool down inside the oven.

Whip the cream

• Whip the cold whipping cream with the icing sugar until soft peaks form.

Assemble

• Spread the whipped cream over the cooled meringue.
• Top with fresh berries and serve.