The best pavlova meringue with fresh berries and stracciatella ​cream.

Directions

• Place the egg whites into a bigger bowl (I recommend to use either glass or metal bowl, the plastic one is not good for the eggs as it holds up the fat from the egg whites).
• Beat the egg whites for 1 minute or until you will have a gentle foam. Add the sugar gradually, 2 tablespoons at once.
• Keep mixing until you use all the sugar and the mixture gets smooth and have no sugar pieces inside. This should take approximately 10-15 minutes.
• Place the parchment paper on a baking tray and spread the meringue mixture in a circle. Depends on the size of your meringue you can either make 1 bigger or 2 smaller ones.
• Bake in a preheated oven for 10 minutes at 160°C and then for 90 minutes at 130°C. After the time DO NOT REMOVE from the oven, and leave the meringue in the oven for another 1 hour to cool down.
• Meanwhile, make the stracciatella filling. Place the cream cheese into a bowl and mix with the powdered sugar. Mix for few minutes until both ingredients are well combined. Add the mascarpone and mix on a very low speed for 1-2 minutes, then add the chopped chocolate.
• Optional: In case you want to refresh your meringue a bit more I recommend to add the sour jam. And how to make it? Just add the cranberries, the brown sugar, and the lemon juice into a pot, bring to a boil, lower the heat and simmer for 5 minutes, then set aside and leave to cool completely. Spread the sour jam over the top of your meringue or the berries.
• Assembling the Pavlova meringue: place the baked and cooled meringue base on a flat surface and spread the stracciatella cream on top. (in case you made 2 meringues divide the cream into 2 parts, so you can spread it over both parts). Decorate with your favorite berries and enjoy. PS: the Pavlova tastes the best after few hours in the fridge.