<p>Pavlova is so much fun, it's one of those desserts that you just can't stop eating, cause it's light, yet sweet, summerish, yet delicate. Amazing. It's named after a famous Russian ballerina Anna Pavlova. The base of this dessert is a soft, delicate meringue, that is baked on a low temperature until completely dry. This way it's soft inside and crisp outside. For the topping we used our homegrown strawberries and a combination of whipping cream and mascarpone cheese. Simple and delicious. This treat is great for picnics, birthdays or even weekend gatherings. Yumm.</p>
Preheat the oven to 150 °C / 300 °F. In a large bowl whisk the egg whites with the lemon juice using a hand mixer until they form soft peak, for about 2 - 3 minutes, then whisk in the vanilla seeds and sugar, 1 tablespoon at a time, until the meringue forms stiff peaks and becomes glossy. Add the corn starch, mix for another second.
Spread the meringue out to a 16 - 20cm ( 6 - 8 inch) circle on the baking sheet lined with parchment paper. Dust with icing sugar and place it in the oven. Bake for 70 minutes then turn off the heat and let the Pavlova dry slowly in the oven for another 20 minutes. Once baked, transfer it to a wire rack.
Prepare the topping. Clean the strawberries and cut the large ones in half. Whip the whipping cream softly. In another bowl soften the mascarpone cheese using a spatula. Slowly start add the whipped cream. Spread the cream - mascarpone mixture evenly over the pavlova, put the strawberries on top and serve.