MIXED BERRY PAVLOVA RECIPES

Steps:

• For the meringue: Heat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won't transfer to the meringue). In bowl of an electric mixer, combine the 6 egg whites and a pinch of the salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in 1 3/4 cup of the sugar a tablespoon at a time until meringue is stiff and shiny. Sprinkle in cornstarch, white-wine vinegar, and dash of vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven, and immediately reduce heat to 300°F and bake until set about 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven.
• For the lemon curd: Meanwhile, make the lemon curd. Combine 6 egg yolks, 2/3 cup of the sugar, zest, 1/2 cup of the juice, and 1/4 teaspoon of the salt in a medium saucepan and whisk until evenly combined. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 8 minutes. When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself. Remove from heat, transfer to a bowl, and stir in 8 tablespoons of the butter, piece by piece, until. Cover with plastic wrap and refrigerate until cold, at least 1 hour.
• For the raspberry puree: Place the 2 cups of raspberries and 1 tablespoon of the sugar in a small saucepan and cook over low heat until the sugar is dissolved and the raspberries just begin to break down. Transfer sauce to a food processor or blender, add the lemon juice, and process until smooth. Pass the puree through a fine-mesh sieve and discard seeds and set sauce aside. 
• For the mascarpone whipped cream: When ready to serve, combine 8 ounces of mascarpone, 1/2 cup of cream, and remaining 1/3 cup of the sugar in a medium bowl. Using a clean whisk, beat just until well combined and fluffy and medium peaks (the whipped cream will cling to the whisk without falling off). 
• To serve: To assemble, carefully peel off parchment and place meringue on a platter or cake stand. Gently crack the top with the back of a soup spoon to make a shallow nest for the whipped cream, curd, sauce, and berries. Place one of the meringue rounds on a cake stand then topping with half the whipped mascarpone, a few spoonfuls of the curd, and a few spoonfuls of the raspberry puree. Top with half the berry mixture then repeat to create a second layer. Serve immediately.