Berry Pavlova with Mascarpone Whipped Cream

Instructions

Meringue:

1. Place egg whites into a large bowl; let stand for 30 minutes at room temperature.
2. Heat oven to 275°F. Line an 18 x 13-inch baking pan with parchment paper. Using a 9-inch plate as a guide, trace a circle onto the paper. Flip paper over. 
3. Combine sugar and cornstarch in a small bowl. Add the white wine vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar mixture, about 2 tablespoons at a time, on high speed until stiff, glossy peaks form and sugar is dissolved.
4. Spread meringue in the center of the traced circle; smooth out to build up edges. Place pan into the oven. Reduce oven temperature to 250°F. Bake for 60-70 minutes or until outside is crisp and lightly browned. Turn off the oven; leave meringue inside with door cracked open to cool completely or at least 1 hour.

Whipped Mascarpone Cream:

1. Beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Beat mascarpone in another large bowl until smooth. Fold in whipped cream. Store in the refrigerator.
2. Carefully remove meringue from parchment; place on a serving platter. Spread whipped mascarpone cream over meringue. Top with raspberries. Dust with confectioners’ sugar, and garnish with mint if desired. Serve immediately.