Roasted Berry Pavlova

Ingredients

Instructions

1. 1

   Preheat oven to 225º F. Line a baking sheet with parchment. Spray the parchment paper lightly with canola cooking spray and use a paper towel to wipe and evenly coat.

2. 2

   In the bowl of a stand mixer fitted with a wire whisk, beat the eggs with the cream of tarter and salt until foamy. High speed for 2 minutes.

3. 3

   Reduce speed to medium, slowly add in the sugar. Increase the speed to high and beat until stiff peaks form. 7-8 minutes. Add the vanilla in the last minute.

4. 4

   Dollop the meringue onto the baking sheet and spread into a 8 - 9-inch round or oval. Bake the meringue for 1 hour and 45 minutes. Turn off the oven, leaving the meringue in the oven for 1 hour. Cool completely for at least 2 hours

5. 5

   Preheat oven to 400º F.

6. 6

   Layer a baking sheet with 2 layers of foil. Toss half of the berries with lemon and sugar. Spread on the pan and bake for 10 minutes, until juicy. Cool completely.

7. 7

   In the bowl of a stand mixer fitted with a wire whisk, beat the whipped cream with the lemon curd until stiff peaks form.

8. 8

   7 Spoon the whipped cream onto the meringue shell. Top with the roasted berries and then the fresh berries.