1Preheat oven to slow, 150 C. Line a round oven tray with baking paper. Mark out a 22-cm circle on paper. Turn over.
2In a large, clean bowl, beat egg whites until soft peaks form.
3Gradually add sugar, 1 tbsp at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in lemon juice and vanilla extract.
4Dollop mixture in rounds following circle, close together on the tray to form a wreath shape.
5Bake 20 mins. Reduce oven to very slow, 120 C. Bake a further 45 mins. Turn off oven. Allow pavlova to cool with the oven door ajar to fully dry out.
6MASCARPONE CREAM Meanwhile, in a medium bowl, using an electric mixer, beat cream, icing sugar and vanilla together until soft peaks form. Gently fold into mascarpone.
7Top wreath with dollops of mascarpone cream and mixed berries. Dust with icing sugar, if liked.
Photo: Rob Shaw/BauerSyndication.com.au