Best Raspberry Pavlova Recipes

RASPBERRY RIPPLE PAVLOVA

Steps:

• Make the semi-freddo. Push 140g/5oz of the raspberries through a sieve, leaving behind the seeds. Stir in 25g/1oz of the icing sugar. Whip the cream until like thick custard. Whisk in the mascarpone until the mix thickens, then stir in the remaining icing sugar.
• Drop spoonfuls of the cream mix into a deep, oblong plastic container, and fill in with a drizzle of sieved raspberries. Do not stir. Add another layer of cream and raspberries. Gently smooth the surface and press down lightly, then freeze for 2-21⁄2 hours until half frozen.
• Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with non-stick baking parchment. Draw a 20-22cm circle on the paper. In a large bowl, whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar until thick and glossy. Beat in the cornflour. Pile the meringue in soft folds onto the circle on the baking parchment. Scatter over the pistachios. Bake for 11⁄4-11⁄2 hrs until crisp on the outside and dry underneath. Cool then gently peel off the paper.
• Remove the semi-freddo from the freezer and pile in big spoonfuls on the pavlova. Finish off with a scattering of the remaining raspberries.

RASPBERRY LEMON PAVLOVA

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a large pizza pan with parchment paper; set aside. , Add cornstarch, vinegar and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Spread into a 12-in. circle on prepared pan, forming a shallow well in the center. Bake at 225° for 55-65 minutes or until set and lightly browned. Turn oven off; leave meringue in oven for 1 to 1-1/4 hours., Just before serving, spread lemon curd into meringue shell. Top with whipped topping and raspberries.

PAVLOVA WITH FRESH SUMMER BERRIES & RASPBERRY COULIS SAUCE RECIPE - (4.3/5)

Steps:

• Preheat oven to 250°F. and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7-inch (18-cm) circle on the paper. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. For the raspberry coulis sauce (optional): If you are using frozen raspberries, there is no need to thaw them. Simply rinse and put into a saucepan. Add the water, sugar, lemon rind and juice. Bring to a boil and allow the fruit to cook-- 5 to10 minutes. Ideally, using an immersion blender makes it very easily to puree the fruit. Otherwise, you can use a potato masher. It is important that you stain the pureed fruit with a fine mesh strainer. Push the juice through, by stirring the cooked fruit. You will end up with a lot of seeds! Toss the seeds. I prefer to have my coulis sauce a little thicker. I use about 1-2 teaspoons of Clear Jel (or cornstarch), with enough water to dissolve it (about 1 tablespoon); whisk completely before adding back to the strained fruit puree. Add this to the strained fruit puree and cook until it thickens. If desired, add the Chambord to the coulis sauce. I like to strain the sauce, again, to remove any potential lumps from the cornstarch (or Clearjel). Refrigerate until cold. I have stored this for up to 2 weeks, without any problems. Drizzle the coulis sauce over ice cream, custards, fruit or panna cota. I've even added this to warm maple syrup for a different flavor with pancakes. Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. If desired, drizzle a raspberry coulis sauce over each serving. Serve immediately as this dessert does not hold for more than a few hours.

CHOCOLATE RASPBERRY PAVLOVA

Steps:

• Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size. Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle. Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in. Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula. Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers. Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment. Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.

RASPBERRY PAVLOVA BOMBE

Steps:

• Preheat oven to 200 degrees. Line a baking sheet with parchment; set aside. In the bowl of an electric mixer, combine egg whites, sugar, and cream of tartar. Set over a pan of simmering water; whisk constantly until sugar is dissolved and mixture is warm to the touch. Remove from heat; mix, using whisk attachment, on medium high, until stiff peaks form, about 10 minutes.
• Transfer meringue to parchment-lined baking sheet; spread into a 5-inch-diameter disk that is 1/2 inch thick. Transfer to oven; let dry but not brown; this will take about 4 hours. Remove from oven; let cool. Remove from parchment, break into 2- to 4-inch shards, and set aside.
• Meanwhile, line a 9-inch-diameter, 4- inch-deep metal bowl with raspberries. With open sides of berries facing wall of bowl, place raspberries neatly in bottom and up sides of bowl. Work up sides of the bowl as far as you can; if berries start to fall, add them later. Transfer the bowl to the freezer, and let berries completely freeze to the bowl, about 2 hours.
• Beat 1 cup raspberry sorbet in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Remove the mold from the freezer, and gently layer sorbet in bottom of bowl, smoothing it toward the edges with an offset spatula. Return mold to freezer until sorbet has hardened. Remove mold from freezer; cover the sorbet with a single layer of raspberries, about 1 1/2 cups. Return to freezer until berries are solid, about 20 minutes. Soften 1 pint vanilla ice cream as above. Remove mold from freezer; spread a layer of vanilla ice cream over frozen berries, making sure ice cream is spread all the way to the sides of the berry-lined bowl. Return mold to freezer, and let vanilla ice cream become firm, about 15 minutes.
• Soften 1 pint raspberry sorbet as above; set aside. Remove mold from freezer; layer the meringue on top of the vanilla ice cream in a single layer; it is fine if some pieces overlap. On top of the meringue, spread the remaining cup of raspberry sorbet, making sure it touches berrylined edges of the bowl. Return mold to freezer. Continue process with one more single layer of raspberries, about 2 cups. Add remaining softened vanilla ice cream in an even layer. Add berries as needed to bowls lining so they completely encase the ice cream to top of bowl. Cover with plastic wrap; let bombe completely freeze overnight. Scatter sliced almonds, if using, over vanilla ice cream to keep from slipping when turned out. To unmold, dip bowl into very hot water for 7 seconds. Using some force, invert onto a cutting board. Transfer to serving platter. Working quickly, using a sharp knife, slice bombe into wedges; serve.

PAVLOVA WITH RASPBERRY CURD AND BERRIES

Steps:

• Preheat oven to 200 degrees. Trace two 6-inch circles onto a piece of parchment paper. Turn over and use paper to line a baking sheet.
• In a large bowl, using an electric mixer, beat egg whites and cream of tartar on high until soft peaks form, about 2 minutes. Beat in 1/4 cup sugar. With mixer running, add 1/4 cup sugar, 1 tablespoon at a time. Stop mixer and scrape down bowl. Continue to beat on high until whites are very stiff and glossy, and sugar has almost completely dissolved, about 5 minutes. Beat in vanilla extract.
• Gently shape 2 rounds of meringue on sheet, using circles as a guide. Smooth tops. Bake until meringues are crispy on the outside and detach easily from paper, about 1 1/2 hours, rotating sheet halfway through. Turn oven off and let meringues cool completely in oven. Gently peel from paper and place on serving plates; top each with 1 cup whipped heavy cream, 2/3 cup raspberry or lemon curd, and 1 1/2 cups mixed berries tossed with 1 tablespoon sugar.

KIWI FRUIT PAVLOVA WITH RASPBERRY SAUCE

Steps:

• Heat oven to 275° F. Line cookie sheet with parchment paper.
• In large bowl, beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually add 1 cup sugar, beating at high speed until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue onto paper-lined cookie sheet; spread into 12-inch circle.
• Bake at 275° F. for 1 hour. DO NOT OPEN OVEN. Turn oven off; leave meringue in oven with door closed for 30 minutes.
• In blender container or food processor bowl with metal blade, puree raspberries until smooth.
• To serve, cut meringue into 8 wedges; place on individual plates. Top wedges with kiwifruit slices and raspberry sauce.

RHUBARB RASPBERRY PAVLOVA

Steps:

• Preheat oven to 200 degrees. Invert a 9-inch metal bowl on a work surface. Cut an 18-inch-square sheet of aluminum foil, and place over bowl, shiny side out. Using the plastic handle of a vegetable peeler or rubber spatula, smooth the foil against the bowl, eliminating any creases; set bowl aside. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.
• Combine egg whites, 1/2 cup sugar, and cream of tartar in the bowl of an electric mixer. Holding the bowl over the simmering water, whisk constantly until sugar has dissolved and whites are warm to the touch, 3 to 4 minutes.
• Transfer bowl to mixer. Start beating on low speed; gradually increase speed to high until stiff, glossy peaks form, about 10 minutes. Add vanilla extract; mix until combined.
• Spoon the meringue over the foil on the inverted bowl. Using an offset spatula or a large spoon, gently spread the meringue to make a shell that is 1/2 to 1 inch thick and 2 inches deep. Without going over the rim of the bowl, make decorative swirls around the rim. Coat what will be the base of shell evenly so that it is flat; avoid making thin spots.
• Place bowl, still inverted, on a baking sheet. Transfer to oven, and bake 25 minutes. Watch carefully; if the shell begins to brown, open oven door and lower temperature to 175 degrees. Bake 2 hours more at 175 degrees. Turn off heat, and leave the bowl in the oven 12 hours or overnight to dry completely.
• In a large bowl, prepare an ice bath. Combine 1 cup water, remaining 3/4 cup sugar, and kirsch, if using, in a small saucepan; bring to a boil. Add rhubarb chunks. Reduce heat to medium low; simmer until rhubarb is tender, about 6 minutes. Remove from heat. Transfer rhubarb to an empty bowl set over an ice bath; let cool completely. Chill until ready to use.
• To assemble the dessert, place the bowl of an electric mixer and the whisk attachment in the freezer to chill, and have ice bath ready. Drain rhubarb through a strainer set over a bowl, reserving both the syrup and the rhubarb. Transfer syrup to a small saucepan. Set saucepan over medium heat; reduce by half or until syrup coats the back of a wooden spoon, 5 to 7 minutes. Transfer syrup to a bowl set over the ice bath; let cool completely.
• Pour heavy cream into the chilled mixer bowl. Split vanilla bean lengthwise. Scrape out the seeds, and add to cream. Discard the pod. Beat on high speed until stiff peaks form.
• Unwrap aluminum-foil edges from bowl, and slide bowl out of meringue shell. Turn shell right side up. Gently pull foil away from meringue, starting at rim and working toward the bottom, until shell is free.
• Place meringue shell on a cake stand or plate. Spoon whipped cream into shell. If shell breaks, press it back together. Spoon rhubarb chunks over whipped cream, and garnish with raspberries. Serve any remaining rhubarb syrup on the side. Dust with confectioners' sugar. Using a pie server or spoon, serve immediately.

RASPBERRY AND ROSE PAVLOVA

Steps:

• For the pavlova: grease 2 baking trays with oil and sprinkle caster sugar over them. Using an electric whisk, whisk up the egg whites until they have reached full peak. Gradually whisk in the sugar until the mix becomes glossy and stiff. Finally add the cornflour and lemon juice. Divide the pavlova mix into 6 rough rounds on your baking trays. Spread the mix out a little and smooth the top to give a flattish finish, for that extra finish pipe a few rosettes around the edge of the pavlovas. Place in a cool oven; 120°C /gas mark ½ and cook for approx. 1½ hrs. The pavlova should be hard on the outside but soft in the middle.
• For the ice cream: Boil the cream and sugar together. Remove from the heat, add the cordial and Raspberry puree, cool and add the greek yoghurt. Using an ice cream machine churn the ice cream. Allow to harden in the freezer. Alternatively, transfer to a shallow tray and freeze, whisking every couple of hours with an electric whisk until completely frozen to give the ice cream a creamy texture.
• For the sauce: Crush a handful of raspberries in a bowl with the back of a fork. Mix in 40g Raspberry puree and 100g cordial.
• Place the pavlova on a plate and press the centre of the pavlovas down slightly place some raspberries in the centre followed by a ball of ice cream spoon over the sauce and decorate the plate with more raspberries.

CREAMY VANILLA RASPBERRY PAVLOVA

Steps:

• PREHEAT oven to 225°F Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed 5 minute or until soft peaks form.
• Gradually add granulated sugar, 1 tablespoons at a time, beating on high speed until stiff peaks form.
• SPOON onto baking sheet covered with parchment paper.
• Using large spoon, make 10-inch circle of meringue, indenting slightly in the center of the circle to form a"crust.
• "Bake 1-1/2 hours.
• Cool.
• POUR milk into large bowl.
• Add dry pudding mix.
• Beat with wire whisk 2 minute or until well blended.
• Gently stir in whipped topping.
• Refrigerate 15 minute or until slightly thickened.
• Place meringue on serving plate.
• Spoon pudding mixture onto meringue, leaving a border of meringue showing.
• Place raspberries over pudding.
• Sprinkle with powdered sugar.

RASPBERRY CREAM PAVLOVA

Steps:

• preheat oven to 150 degrees C.
• line a baking sheet with silicone paper and mark a 8inch circle on it.
• whisk the egg whites until they are stiff.
• then whisk in the sugar 1 teaspoon full at a time, until all added
• blend the vinegar with the cornflour and whisk in.
• spread mixture out to cover circle on the silicone paper, building up the sides so they are higher than the centre.
• place the baking sheet in oven then immediately turn down the heat to 140 degrees C
• leave to cook for 1 hour.
• then turn the heat right off but leave pavlova inside until it's completely cold.
• to serve:.
• fold together the cream and fruit and pile into the centre of the pavlova.
• leave to stand in the fridge for about an hour before serving.

RASPBERRY PAVLOVA WITH PEACHES AND CREAM

Steps:

• Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw a circle with a 9-inch diameter, then flip paper upside-down. You'll still be able to see the outline.
• Using a blender or food processor, blend the raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) You should have about 1/3 cup. Set aside.
• Using the bowl from an electric mixer, whisk together egg whites, sugar, cream of tartar and salt. Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Set the mixing bowl with the egg white mixture into the pot, and whisk constantly by hand until sugar dissolves and mixture is warm, 3 to 5 minutes.
• Remove bowl from heat, transfer bowl back to the mixer, and beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 8 minutes. Using a rubber spatula, gently fold in the raspberry powder until combined but still very streaky.
• Spoon mixture onto prepared parchment paper circle. Lightly drag a spatula along the outer edges of the mixture from bottom to top, to help build up the edges so there is a deep well in the center of the pavlova. Bake for 2 to 2 1/2 hours, or until dry and firm to the touch. Transfer to a rack to cool completely, about 1 hour.
• A half-hour before serving, prepare the topping: Stir together 1/2 cup water, sugar, vanilla bean and lemon zest in a small pot over medium heat, stirring until sugar is dissolved and syrup is thickened slightly, about 3 minutes. Put peaches in a bowl, stir in syrup and let cool.
• Whisk together cream, sour cream, confectioners' sugar and salt until firm peaks form, about 3 to 4 minutes.
• Fill cooled pavlova with whipped cream; use a slotted spoon to top with peach mixture and raspberries, then drizzle with some of the syrup from bottom of the peach bowl. Serve at once.

CREAMY VANILLA-RASPBERRY PAVLOVA RECIPE

Steps:

• Heat oven to 200ºF.
• Beat egg whites and cream of tartar in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form.
• Spread into 10-inch circle on parchment-covered baking sheet, indenting center slightly. Bake 1-1/2 hours. Cool completely.
• Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate 15 min.
• Place meringue on plate just before serving; fill center with pudding mixture. Top with berries; sprinkle with powdered sugar.

CHOCOLATE RASPBERRY PAVLOVA

Steps:

• Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size.
• Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle.
• Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
• Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.
• Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.
• Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.
• Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment.
• Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.

RASPBERRY PAVLOVA

Steps:

• Heat oven to 275ºF.
• Combine sugar and dry gelatin mix. Beat egg whites in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add sugar mixture, 1 Tbsp. at a time, beating constantly until stiff peaks form. Gently stir in cornstarch and lemon juice until blended.
• Spread into 8-inch round on parchment-covered baking sheet.
• Bake 1-1/2 hours. Cool completely.
• Transfer meringue to plate just before serving; top with remaining ingredients.

RASPBERRY AND ROSE PAVLOVA

Steps:

• Heat oven to 180C and cover a large baking tray with greaseproof paper.
• using a clean bowl and whisk, whisk the eggs till they stand in peaks.
• Mix sugar and cornflour and fold into the egg whites inches It is best to fold the sugar in three batches. Finally stir in the vanilla and vinegar.
• Spoon the mix onto the baking paper. make a circle 20cm in diameter and swirl the top making a few peaks for aesthetics.
• Place meringue in the oven then turn the heat down to 150C and bake for 1 1/4 hours (it should be crisp). Turn off oven and allow pavlova to cool in oven (if possible).
• To finish the pavlova, whip the cream into soft peaks and pile on top of the meringue cover with raspberries and serve decorated with rose petals or freeze until needed.

RHUBARB RASPBERRY PAVLOVA

Steps:

• Preheat oven to 200 degrees. Invert a 9-inch metal bowl on a work surface. Cut an 18-inch-square sheet of aluminum foil, and place over bowl, shiny side out. Using the plastic handle of a vegetable peeler or rubber spatula, smooth the foil against the bowl, eliminating any creases; set bowl aside. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.
• Combine egg whites, 1/2 cup sugar, and cream of tartar in the bowl of an electric mixer. Holding the bowl over the simmering water, whisk constantly until sugar has dissolved and whites are warm to the touch, 3 to 4 minutes.
• Transfer bowl to mixer. Start beating on low speed; gradually increase speed to high until stiff, glossy peaks form, about 10 minutes. Add vanilla extract; mix until combined.
• Spoon the meringue over the foil on the inverted bowl. Using an offset spatula or a large spoon, gently spread the meringue to make a shell that is 1/2 to 1 inch thick and 2 inches deep. Without going over the rim of the bowl, make decorative swirls around the rim. Coat what will be the base of shell evenly so that it is flat; avoid making thin spots.
• Place bowl, still inverted, on a baking sheet. Transfer to oven, and bake 25 minutes. Watch carefully; if the shell begins to brown, open oven door and lower temperature to 175 degrees. Bake 2 hours more at 175 degrees. Turn off heat, and leave the bowl in the oven 12 hours or overnight to dry completely.
• In a large bowl, prepare an ice bath. Combine 1 cup water, remaining 3/4 cup sugar, and kirsch, if using, in a small saucepan; bring to a boil. Add rhubarb chunks. Reduce heat to medium low; simmer until rhubarb is tender, about 6 minutes. Remove from heat. Transfer rhubarb to an empty bowl set over an ice bath; let cool completely. Chill until ready to use.
• To assemble the dessert, place the bowl of an electric mixer and the whisk attachment in the freezer to chill, and have ice bath ready. Drain rhubarb through a strainer set over a bowl, reserving both the syrup and the rhubarb. Transfer syrup to a small saucepan. Set saucepan over medium heat; reduce by half or until syrup coats the back of a wooden spoon, 5 to 7 minutes. Transfer syrup to a bowl set over the ice bath; let cool completely.
• Pour heavy cream into the chilled mixer bowl. Split vanilla bean lengthwise. Scrape out the seeds, and add to cream. Discard the pod. Beat on high speed until stiff peaks form.
• Unwrap aluminum-foil edges from bowl, and slide bowl out of meringue shell. Turn shell right side up. Gently pull foil away from meringue, starting at rim and working toward the bottom, until shell is free.
• Place meringue shell on a cake stand or plate. Spoon whipped cream into shell. If shell breaks, press it back together. Spoon rhubarb chunks over whipped cream, and garnish with raspberries. Serve any remaining rhubarb syrup on the side. Dust with confectioners' sugar. Using a pie server or spoon, serve immediately.

RASPBERRY PAVLOVA RECIPE - (4.7/5)

Steps:

• How to make it 1 Combine sugar and dry gelatin mix. Beat egg whites in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add sugar mixture, 1 Tbsp. at a time, beating constantly until stiff peaks form. Gently stir in lemon juice and cornstarch until blended. 2 Spread into 8-inch circle on parchment-covered baking sheet. 3 Bake 1-1/2 hours. Cool completely. 4 Transfer meringue to plate just before serving; top with remaining ingredients.