Pavlova Summer Cake

1. Preheat the oven to 280°F (140°C) and position the rack in the middle of the oven.
2. Let’s make the Swiss meringue. In the bowl of a standard kitchen mixer, measure out the sugar and egg whites. Begin by gently warming the egg whites and sugar over a water bath, stirring until the sugar is fully dissolved.
3. Once dissolved, transfer the mixture to a stand mixer and whip it until it forms bright white, fluffy peaks.
4. Now, carefully spread the meringue in a circular shape on a sheet of foil, creating a circular base. Make sure the edges of the meringue are slightly higher than the center to create a shallow well in the middle.
5. Bake the meringue for approximately 1.25 hours.
6. For the cream, whip together mascarpone cheese, whipped cream, powdered sugar, and vanilla extract until smooth and creamy with a stable consistency.
7. Gently spread the cream over the top of the cooled meringue using a spatula.
8. Sprinkle your choice of fruit jam or other berry preserves on top.
9. Arrange the fruit on the cream-covered meringue. If desired, garnish with fresh mint.