PREPARE THE LEMON CURD

1. If using homemade lemon curd, prepare it in advance so it has time to chill and fully set before assembling the pavlovas.

PREHEAT THE OVEN AND PREPARE THE BAKING PAN

1. Preheat the oven to 225°F.
2. Use a pencil to trace six 3-inch circles on a large piece of parchment paper to use as guides for piping the pavlovas. Flip the parchment paper over and place it on a baking sheet (you should still be able to see the circles through the paper). Set aside.

PREPARE THE MERINGUE FOR THE PAVLOVAS

1. Place the room temperature egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment (use a clean glass or metal bowl).
2. Whisk the egg whites and salt on medium speed until foamy. This will take 1–2 minutes.
3. With the mixer still on medium speed, add the granulated sugar 1 tablespoon at a time, waiting 15–20 seconds between each addition. Once all of the sugar has been added, gently scrape down the sides of the bowl if needed.
4. Increase the mixer speed to medium-high and continue mixing until stiff, glossy peaks form and the sugar is fully dissolved, about 8–10 minutes. The meringue should feel smooth—not grainy—when rubbed between your fingers. To check for stiff peaks, stop the mixer and lift the whisk straight up—the peaks should stand straight or just slightly curl at the tip.
5. Add the cornstarch, lemon juice, and vanilla extract and mix on low speed just until combined.

BAKE THE PAVLOVAS

1. Transfer the meringue to a large piping bag (a 16-inch piping bag works well). You can use a large round piping tip or simply cut a large opening at the tip of the bag.
2. Using the guides on the parchment paper, pipe the meringue into 6 mounds. Start by piping directly into the center of each circle until the meringue reaches the border, then pipe a smaller mound on top to add height (they will spread slightly as they bake).
3. Use the back of a spoon to gently create a small indentation in the center of each pavlova to hold the toppings. You can also use the spoon to smooth or shape the edge — a slightly rustic look is perfect.
4. Bake on the center rack for 60 minutes. Then turn off the oven and leave the pavlovas inside with the door closed for 1–2 hours to cool gradually. The pavlovas should be dry to the touch and release easily from the parchment paper. A few cracks are completely normal—they should have a crisp shell with a soft, marshmallow-like interior.

MAKE THE WHIPPED MASCARPONE

1. Add the cold mascarpone and powdered sugar to a mixing bowl and mix on low speed until smooth.
2. Add the vanilla extract and salt and mix just until combined.
3. With the mixer on low speed, slowly stream in the heavy cream.
4. Once all of the cream has been added, increase the speed to medium to medium-high and whip until soft to soft-medium peaks form.

GARNISH AND SERVE THE PAVLOVAS

1. Spoon a dollop of whipped mascarpone cream in the center of each pavlova.
2. Spoon the lemon curd over the whipped mascarpone.
3. Top with fresh berries and mint. Enjoy!