Personal Pavlovas

Directions

Position a rack in the middle of the oven and heat to 250°F. On a 12-1/2 x 16-inch sheet of If You Care non-stick parchment paper, trace six evenly-spaced 4-inch-diameter circles. Flip the parchment over and place on a rimless baking sheet. In the bowl of a stand mixer, using the whisk attachment, beat the egg whites and vinegar until soft peaks form. Sift together 1-1/4 cup of the sugar, the cornstarch and the salt. With the mixer running, add the dry ingredients 1 Tbs. at a time. Beat on high for 2 minutes more, until the mixture is stiff and shiny. Beat in the cocoa, raspberry powder, or vanilla, if using. Using an ice-cream scoop, portion the meringue evenly among the six circles on the parchment, and spread to the edge of the circles, making a nest shape with a slight depression in the middle. Bake 1 hour and 15 minutes, rotating the baking sheet once. Turn off the oven and let the meringues cool completely in the oven with the door slightly open. Meanwhile, in a medium bowl, whip the cream and the remaining 2 Tbs. sugar. Gently fold in the lemon curd or caramel sauce, if using. Gently remove the meringue nests from the parchment with an offset spatula. Spoon the whipped cream into the meringue nests, spreading it out almost to the edge. Arrange the fruit over the cream and serve immediately.