Easy Pavlova

1. Preheat the oven to 300 degrees F (150 degrees C).
2. Line a parchment paper on a baking sheet. Draw a 9-inch circle on the parchment paper.
3. To a large bowl, add egg whites. Beat until they are stiff but not dry.
4. Add sugar in the bowl gradually, about 1 tablespoon at a time. Beat after adding every tablespoon.
5. Keep beating until the mixture is thick and glossy. Then, gently add in lemon juice, vanilla extract, and cornstarch.
6. Using a spoon put the mixture inside the 9-inch circle you drew on the parchment paper. Working from the center, gently spread the mixture towards the outside edge. This should cause a slight depression at the center.
7. Put into the preheated oven for baking. Bake for about 1 hour before allowing it to cool on a wire rack.
8. Meanwhile, take a small bowl and beat heavy cream until there are stiff peaks. Then, set it aside.
9. Remove the parchment paper and place the meringue on a serving plate.
10. Fill the depressed center of the meringue with whipped cream and add the strawberry slices on top of it.
11. Serve cold.

Trivia

• This dessert is named after the popular Russian ballerina Anna Pavlova.
• Australians and New Zealanders seem to squabble over who came up with the dish first.
• However, according to the recent research, neither country invented Pavlova – it may have its roots in Germany and America.
• Nevertheless, one of them still deserves the credit for giving the dessert its name and keeping it alive.