Pavlova with strawberries and raspberries

Preheat the oven to 150 ° C.

Grate the yellow skin of the lemon and squeeze out the fruit. Split the eggs. Put the proteins in a clean, dry bowl. You do not use the egg yolks.

Beat the egg whites in the clean, dry bowl. Add the caster sugar and whisk until the egg white shines and forms peaks.

Sift the cornstarch over the bowl and add 1 tsp lemon zest and 3 tbsp lemon juice. Beat everything together.

Put the baking paper with some protein on the baking sheet and then do not slide it. Spoon the rest of the protein in a circle of Ø 30 cm.

Bake the pavlova in the oven for about 1 hour. Turn off the oven and leave the pavlova in the oven for 1 hour. Take out and let cool.

Remove the crowns from the strawberries and mix the strawberries with the raspberries. Peel and halve the pear. Remove the core and cut into thin parts.

Mix the rest of the lemon juice with the icing sugar and pour over the fruit.

Beat the whipped cream until the last minute and add the rest of the lemon zest.

Divide the cream and then the fruit over the pavlova. Yummy! .