Pavlova with Raspberry Filling

Separate the egg whites from the yolks, ensuring not a single drop of yolk gets into the whites.

Combine the egg whites and sugar, place over a water bath, and whisk constantly until all the sugar dissolves, about five minutes.

Remove from the heat, add the citric acid, and beat with an electric mixer on high speed for about 10 minutes until stiff, glossy peaks form.

Mix the powdered sugar with the cornstarch, add to the meringue, and beat for another 30 seconds on medium speed.

Pipe the meringues onto silicone-coated parchment paper using a pastry bag, leaving space in the center for the berry filling.

Dry in the oven at 80–90°C for about 1.5 hours.

For the filling, gently warm the raspberry puree on the stove. Mix the sugar with the starch and add to the warm puree, bring to a boil, and cook for 1–2 minutes until thickened, then let cool.

For the cream, whip the cold mascarpone, heavy cream, and sugar on high speed until fluffy.