Red berry pavlova with red shiso coulis

Preparation

1. Preheat the oven to 100°C. Draw a 30–32 cm circle on baking paper and place it on a baking tray, drawn side down. 2.Whisk the egg whites with the salt until stiff. Gradually add the sugar, then incorporate the lemon juice until you get a glossy, firm meringue.
3. Gently fold in the cornstarch with a spatula.
4. Pipe your meringue as desired, following your template and creating a slight hollow in the center.
5.Bake at 100°C for 2 hours, then turn off the oven and let the meringue cool completely inside.
6.Reduce the syrup in a small saucepan until it thickens. Let it cool slightly.
7.Prepare the red shiso coulis: mix 50 ml of red shiso syrup with red fruits, then blend until you get a smooth coulis.
8.Whip the mascarpone with the very cold liquid cream and sugar until you get a firm and creamy whipped cream. Refrigerate.
9. Place the mascarpone whipped cream in the hollow of the meringue. Pour in the red shiso coulis, cover with whipped cream, then generously arrange the red fruits. Finish by drizzling the red shiso syrup just before serving.

Notes:

The meringue, coulis, and syrup can be prepared the day before.
Store the meringue at room temperature in a dry place, and the coulis and syrup in the refrigerator.

Assembly should be done at the last minute to prevent the meringue from softening.