Pavlovas are always impressive on the table, especially when layered with a creamy filling and fresh fruit. Make sure not to open the oven during baking and cooling so the pavlova dries fully.

Pavlova
1/4 cup fresh or frozen berries of choice
3/4 cup egg whites at room temperature (about 6 eggs)
1 cup superfine sugar
1 tablespoon cornstarch
1 1/2 teaspoons cream of tartar
1/2 teaspoon lemon or almond extract (optional)

Filling
1/4 cup fresh or frozen berries of choice
8 ounces cream cheese, softened
1 can sweetened condensed milk (14 ounces)
1/4 cup lemon juice
1/2 teaspoon lemon or orange extract
1 pound mixed fresh berries

1. Pavlova Preheat oven to 240 degrees. Draw an 8-inch circle on a sheet of parchment and set aside.

2. Microwave berries for 1 minute, smash with a fork and drain off any excess liquid. Set aside.

3. In a large bowl, whisk egg whites using an electric mixer on low until soft peaks form, 5–6 minutes. Continue to whisk, adding sugar 1 tablespoon at a time, waiting 15 seconds between each addition. Once all the sugar is added, increase mixer speed to high and whisk meringue to stiff peaks and until mixture is smooth. Sift in cornstarch and cream of tartar, add extract (if using), and whisk to incorporate.

4. Drop the heated berries into five areas on top of the mixture and fold in lightly with a spatula to create swirls.

5. Place a small amount of meringue onto each corner of a baking sheet and set the parchment, pencil side down, on top of it, sticking the corners down. Scoop the meringue onto the parchment, using the spatula to spread and fill the circle shape evenly. Bake 1 1/2 hours, then turn oven off and let the meringue cool with the door closed for at least 2 hours.

6. Filling Microwave berries 1 minute, smash with a fork and drain off any excess liquid. Set aside.

7. In a medium bowl, beat the cream cheese until fluffy. In another bowl, mix together the condensed milk, lemon juice and extract until smooth. Add to the cream cheese and whip until smooth and fluffy. Drop the heated berries into five areas on top and fold in lightly to make swirls.

8. To assemble, carefully transfer the cooled pavlova to a serving plate. Spread the filling into the middle and top with fresh berries.

Serves 12.