Pavlova

Preheat oven to 225° F.

Cover a large sheet pan with parchment paper. Place a 9-inch round cake pan or plate in the center and trace a circle using a pencil or pen. Remove the pan/plate and flip the parchment paper over so the pencil/pen markings are on the underside.

In the bowl of an electric mixer using the whip attachment, beat the egg whites on high speed until soft peaks form.

With the mixer still on high speed, slowly add the 1 cup of sugar, about 1 tablespoon at a time, until the mixture becomes soft and billowy.

On medium high speed, beat in the sugar and cornstarch mixture. Add the lemon juice. Beat on high speed for 7 to 8 minutes or until the meringue forms stiff, shiny peaks.

Remove the parchment paper temporarily from the sheet pan. Using a spoon or spatula, dab a little meringue in each of the four corners of the sheet pan. Cover the sheet pan with the parchment paper pressing down into the corners so that the paper sticks.

Spread the meringue over the circle on the parchment papered sheet pan. Using the back of a spoon or a rubber spatula, create mounds and peaks by spreading and pulling up on the spoon.

Bake the meringue for 1 hour and 15 minutes. It should feel crisp and dry. Turn the oven off and leave it in the oven for 1 more hour. Remove the meringue from the oven and allow it to cool completely.

If not using the meringue the same day, leave it on the sheet pan and cover it with plastic wrap and leave it at cool room temperature for up to 2 days.

In the bowl of an electric mixer, using the whip attachment, beat the cold cream, confectioners’ sugar and vanilla on high speed until it forms stiff peaks.

The whipped cream is best made the same day the Pavlova will be served. It can be stored in a covered bowl in the refrigerator for up to 1 day ahead.

In a small saucepan, bring cream to a simmer over medium high heat. Remove from heat and add chopped chocolate. Whisk gently until chocolate is melted. Set aside and allow the ganache to cool to room temperature.

The ganache can be made up to a week ahead and stored in a covered container in the refrigerator. It can be placed in the microwave on low power for several seconds to melt it down.

Place the meringue gently onto a large round platter.

Spread the whipped cream on top.

Scatter sliced fruit evenly over the top.

Drizzle some chocolate sauce all over.

Scatter chopped nuts on top and serve at once, cutting into wedges.