Pavlova with Summer Berries

Ingredients
4 egg whites
​ ​1 1/4 cups white sugar
​ ​1 teaspoon vanilla extract
​ ​1 teaspoon lemon juice
2 teaspoons cornstarch
​ ​1 pint heavy cream
6 kiwi, peeled and slicedDirections
​ ​Preheat oven to 150 degrees.

Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
​ ​ ​ ​
​ ​In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
​ ​ ​ ​
​ ​Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
​ ​ ​ ​Bake for 1 hour then cool on a wire rack.

In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.