Foil-Packet Pavlova with Raspberry-Lemon Mascarpone, Whipped Cream & Berries

Preheat oven to 200 degrees F. In a standing mixer with whip attachment, whip egg whites on high speed until soft peak. Gradually add 1 cup confectioners sugar, 2 tablespoons at a time, whipping well between. Scrape sides of bowl and add 1 teaspoon lemon juice and ½ teaspoon vanilla extract. Whip on high speed 30 seconds-1 minute, until thick, glossy and stiff peak. Position foil on a baking sheet so that one half is off the sheet. Spread meringue on the baking sheet half into a rough 9-inch circle, slightly thicker at the edges than in the center. Place two shot glasses or small cups upside down on opposite corners of the foil near meringue. Fold top of foil over, letting it rest on cups so it doesn’t touch meringue, then seal the front edges together. Leave the sides open. Bake in oven for 1 hour, 40 minutes. Turn oven off and leave meringue inside for 45 minutes to 1 hour. Remove and let sit 20 minutes. The meringue will remain soft inside.

While meringue bakes, reserve 8 nice-looking raspberries and set aside. Place remainder in small pot. Add ¼ cup sugar and cook over medium heat, stirring, until berries liquefy and sugar dissolves. Bring to a full simmer and cook 2 minutes. Strain through a mesh strainer and discard seeds. While puree cools, let mascarpone come to room temperature. Stir the puree into mascarpone along with 1 tablespoon lemon zest. Stir 2 tablespoons sugar into strawberries. Right before serving, stir in blueberries, blackberries and reserved raspberries.

Gently invert meringue and remove foil. Place top side up onto serving platter. Spread mascarpone over center of meringue, leaving 2-inch border. Whip cream with 1 tablespoon confectioners sugar and 1 teaspoon vanilla extract to soft peaks. Spread over mascarpone to cover completely. Mound berries and juices in the center. Garnish with mint sprigs if desired. To serve, cut into wedges.