1 cup sugar
3 tablespoons potato starch
5 large egg whites
⅓ cup sugar
½ teaspoon lemon juice
⅛ teaspoon salt
2 teaspoons white vinegar
1 teaspoon vanilla extract
¾ cup whipped cream
¼ cup lemon curd
¾ cup sliced strawberries
¼ cup blueberries
¼ cup blackberries
1 tablespoon mint leaves
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With the shelf in the middle position, preheat the June Oven to 275°F on the Bake cook mode using the button below.
June Oven
In a medium bowl, whisk the 1 cup of sugar and starch until combined. Set aside.
medium bowl
whisk
measuring cups
1 cup sugar
3 tablespoons potato starch
measuring spoons
Combine the egg whites, the ⅓ cup sugar, lemon juice and salt in the bowl of a stand mixer fitted with the whisk attachment, or medium bowl if using a hand mixer. Whisk on medium-low 2 minutes, then increase the speed to medium and whisk until soft peaks form, about 3 minutes.
stand mixer
5 large egg whites
⅓ cup sugar
½ teaspoon lemon juice
⅛ teaspoon salt
Reduce to the lowest mixer speed. Add the sugar-starch mixture 1 tablespoon at a time, whisking until combined after each addition. Increase the mixer speed to medium-high and whip the meringue until stiff peaks start to form, about 3 minutes.
Add the vinegar and vanilla, if using. Whip on medium-high until stiff peaks form and the meringue is glossy, about 2 more minutes.
2 teaspoons white vinegar
1 teaspoon vanilla extract
Using a rubber spatula, spread the meringue into a rectangular shape on a parchment-lined June Pan. Leave a border between the meringue and the side of the June Pan to ensure the baked pavlova can be easily lifted out.
spatula
parchment paper
June Pan
Place the pavlova on the middle shelf of the June Oven. Bake 1½ hours, until the pavlova is crisp and dry, and an exterior shell has formed. June will notify you when to check the meringue. If the pavlova is not completely dry, follow onscreen instructions to keep cooking. Allow the pavlova to remain in the June at least 2 hours to crisp and continue to dry out before cooling completely at room temperature and serving or wrapping tightly.
With a spatula, gently spread the whipped cream on the pavlova, leaving a 1” border.
¾ cup whipped cream
Dollop the curd over the whipped cream in a few places. Gently swirl the curd and cream together with a toothpick, skewer or knife.
¼ cup lemon curd
toothpick
Arrange the fruit over the cream and curd topping.
¾ cup sliced strawberries
¼ cup blueberries
¼ cup blackberries
Sprinkle with the mint, if using. Serve immediately.
1 tablespoon mint leaves
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