Wild Berry Pavlova

Wild Berry Pavlova

Ingredients

·       1 cup Sugar

·       1 tbs Cornstarch

·       3 Egg Whites

·       1 tsp Lemon Juice

·       1 Jar Lighthouse Keeper’s Sweet & Delicious Wild Berry Jam

·       1 ¼ cups Heavy Cream

·       ½ cup Confectioners Sugar

·       1 pint Fresh Blueberries

·       1 pint Fresh Raspberries

·       1 pint Fresh Blackberries

Instructions:

Preheat the oven to 300 degrees F Line a rimmed baking sheet with parchment paper; draw a 9-inch circle in the center of the paper.

Whisk 1/4 cup sugar and cornstarch together in a small bowl and set aside.

Beat egg whites in the bowl of an electric mixer until peaks begin to form and gradually add remaining 3/4 cup sugar, continuing to beat until sugar is completely dissolved and stiff peaks form. Gently fold in cornstarch and sugar mixture, lemon juice and 1 tbs of wild berry jam.

Spread a 1/4-inch-thick layer of meringue onto the prepared baking sheet to fill the circle. Pipe or spoon remaining meringue to form a taller edge around the circle to create a shallow bowl.

Bake in the preheated oven for 1 hour. Turn the oven off. Let meringue sit in the oven for 30 minutes; do not open the door. After 30 minutes, remove meringue from the oven; it should be hard on the outside and slightly moist on the inside.

Beat cream, confectioners sugar and 2 tbs of wild berry jam in the bowl of an electric mixer until thick.

Gently spread a layer of wild berry jam over the center of the meringue, then add whipped cream and top with fresh berries.