Berry Pavlova with Coconut Cream

Preheat oven to 200ºF and line a baking sheet with parchment paper. 2. Using a hand mixer beat egg whites on medium speed in a medium mixing bowl until soft peaks form, about 2 minutes. 3. 4 large egg whites: With mixer on, gradually add sugar, turning speed up to high. Beat for 3-5 minutes until stiff peaks form. 4. Add lemon juice, vanilla and cornstarch or arrowroot powder and gently fold in with a spatula. 5. Pour mixture onto parchment paper and shape into roughly an 8 or 9-inch wide circle, flattening the top and smoothing the sides. 6. Bake for about 90 minutes, avoiding opening the oven door as much as possible. 7. Turn off oven and allow pavlova to cool completely in the oven, about 1 hour. 8. Once cool, top with coconut whip cream, fresh berries and mint leaves. Slice and serve immediately! 9. 1 15 oz can coconut cream,Fresh berries,Mint leaves