• Preheat the oven to 266°F. Make sure the baking rack is in the middle of the oven.
• Prepare the baking sheet with parchment paper. Using a pencil, draw an outline of a 9-inch cake pan on the parchment paper. Flip the paper over and place it on a baking tray (this way, the pencil mark won’t be on the meringue). Set aside.
• Add the egg whites to the bowl of a stand mixer fitted with a balloon whisk attachment. With the mixer running, add the salt and beat the egg whites on medium-high speed until soft peaks form, about 2-3 minutes.
• Add the caster sugar gradually, 1 tablespoon at a time, beating for 30 seconds between each addition. Once all the sugar has been added, turn the mixer to high speed and continue beating until glossy, stiff peaks form and the sugar is fully dissolved, about 5 minutes.

  The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move; if not, keep mixing on high speed.

  Once the sugar is fully dissolved, stop the mixer and scrape down the sides of the bowl with a clean spatula. Make sure the sugar on the sides of the bowl is incorporated into the meringue.
• Remove the bowl from the mixer, sift in the cornstarch, and add the lemon juice. Use a spatula to gently fold them through the meringue.
• When the meringue mixture is ready, take a small amount and dab a little on each corner of the baking sheet. Stick the parchment paper on top of the baking sheet so it stays secure.
• Now, using a clean spatula, spoon all the Pavlova mixture onto the prepared parchment paper within the drawn circle.

  Then, using an offset spatula or the back of a spoon, gently spread the meringue mixture to fill the circle. Ensure the edges of the meringue are slightly higher than the center to create a shallow well in the middle, and make sure the sides slope slightly.
• Once you've shaped the Pavlova, use an offset spatula to create furrows along the sides, going from bottom to top. Smooth the edges to remove any meringue points, which can easily brown and burn. Try to smooth it as neatly as possible without overworking it, as that could risk deflating the meringue. This will also help give the Pavlova more even sides.
• Transfer the Pavlova to the preheated oven and immediately reduce the temperature to 120°F. Bake on the middle rack for 2 hours. Do not open the door at any point during the baking or cooling time. Once baked, allow the Pavlova to cool completely in the oven overnight (a minimum of 4 hours, until completely cooled). As the meringue cools, it may crack slightly.

  Just before serving, remove the Pavlova from the oven and gently transfer it from the parchment paper to a serving plate.

Mascarpone Cream Topping

• Whip the cold heavy cream and sugar in the bowl of a stand mixer fitted with a whisk attachment or with an electric hand mixer and beaters. When it starts to thicken, add the mascarpone cheese and continue beating until firm.

  This usually takes about 3-4 minutes, and the cream should be stiff enough to hold its shape while still appearing smooth.
• Assemble the Pavlova just before serving. Gently spread the mascarpone cream evenly over the top of the cooled Pavlova with a spatula. If your meringue cracked, use the cream to patch up the cracks. Then top with fresh fruit and nuts if desired. Enjoy!