Two-Berry Pavlova Recipe

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, line a baking sheet with parchment paper; draw a 10-in. circle on paper. Invert paper. Preheat oven to 300 °. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in cornstarch and lemon juice. Spoon meringue onto prepared pan; with the back of a spoon, shape into a 10-in. circle, forming a shallow well in the center. Bake 45-55 minutes or until meringue is set and dry. Turn off oven (do not open oven door); leave meringue in oven 1 hour. Remove from oven; cool completely on baking sheet. To serve, toss berries with 1/4 cup sugar in a small bowl; let stand 10 minutes. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Remove meringue from parchment paper; place on a serving plate. Spoon whipped cream over top, forming a slight well in the center. Top with berries.