Midsummer Lemon Strawberry Pavlova

Method

1. 1Preheat the oven to 120°C and line a baking sheet with parchment paper. Separate the eggs, saving whites for the meringue.
2. 2Whisk egg whites with an electric mixer until frothy, then gradually add 200 ml of sugar, one tablespoon at a time, until stiff, glossy peaks form. Gently fold in the cornstarch, vinegar, and half a teaspoon of lemon zest.
3. 3Spoon the meringue onto the parchment paper into a 22 cm circle, creating a slight depression in the center. Bake for 75 minutes at 120°C, then turn off the oven and let it cool completely inside with the door slightly ajar.
4. 4Whip the cold cream with remaining half deciliter of sugar until softly pillowy, then fold in 1 tablespoon of fresh lemon juice.
5. 5Top the cooled meringue shell with the lemon-scented whipped cream, heap halved fresh strawberries over the top, and finish with small fresh mint leaves.