Lychee Pavlova with Raspberries

This dessert is like biting into a cloud, where, you will love the sweet floral undertones in every bite! A pavlova is a meringue-based dessert that features layers of fresh whipped cream & berries. The meringue layers are baked at a very low temperature to yield a crisp exterior & soft interior.

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Ingredients

6 large egg whites, room temperature
1  cup + 2 tablespoons superfine sugar, divided
1 ½ tablespoons cornstarch
2 teaspoons white vinegar
1 teaspoon LorAnn Pure Vanilla Extract
½ teaspoon LorAnn Lychee Super-Strength Flavor
1 pinch fine salt
1 cup whipping cream, cold

Directions

1. Preheat the oven to 250°F and line two baking sheets with parchment paper. Trace out two 8-inch circles on the parchment to use as a stencil for the meringues. 
2. In a large glass mixing bowl using an electric hand mixer whisk the egg whites to soft peaks. Slowly add in 1 cup of sugar while continuing to whisk. Once the egg whites have reached stiff peaks fold in the cornstarch, vinegar, vanilla, lychee flavoring and salt.
3. Evenly divide the mixture amongst the two prepared baking sheets and shape the meringue into an 8-inch circle. Bake for 90 minutes, remove trays from the oven & let cool to room temperature on the baking sheet.
4. Just before assembly, prepare the whipping cream layer. In a large mixing bowl using an electric hand mixer whisk the whipping cream & remaining sugar to stiff peaks. 
5. Transfer one layer of meringue to a serving plate. Top with half the whipped cream & half the raspberries. Repeat this step finishing with a layer of raspberries. Garnish with mint & serve.