Four Very Bare Berries Pavlova

For the Meringue

• 6 egg whites
• 1 1/4 cups granulated raw sugar
• 1 tablespoon lemon juice
• 1 tsp cinnamon
• 1 teaspoon vanilla

Four very bare berries coulis

• 1 1/2 cups nudefruit four very bare berries
• 2 tablespoons maple syrup
• 1/4 cup water

For the toppings

• 1 cup 35% cream or 1 can of coconut cream
• 1 teaspoon vanilla
• Raspberries, blackberries, blueberries and strawberries

1. Preheat oven to 220ºC (approx 420˚F). Place a sheet of parchment paper on one large baking tray or two separate baking trays and draw 2 x 8″ rounds. Drawing the circles to match will help make sure they are the same size.
2. Separate your eggs white from the yolks making sure not to contaminate the egg whites with any egg yolk.
3. Using a mixer (or a whisk) beat the egg whites until they are at soft peak and slowly add the sugar 1 tablespoon at a time. Beating until stiff peaks form. This takes about 5 to 10 minutes.
4. Fold the cinnamon and lemon juice into the whipped meringue.
5. Shape the meringue into the two rounds on the baking tray. Place the meringues into oven and immediately turn temperature down to 120ºC (approx 210˚F) Bake for 90 minutes then turn off oven, do not remove meringues until oven is cool.
6. While the meringue is baking, bring the frozen berries, maple syrup and water to a boil in a small sauce pan.
7. Reduce the heat to simmer for 15 minutes. Take off heat and let cool.