INGREDIENTS
4
large egg whites
1 tsp
distilled white vinegar
2 cups
confectioners' sugar
2 tsp
confectioners' sugar
1 tbsp
cornstarch
1 cup
boysenberries
1/4 cup
granulated sugar
1 tbsp
fresh lemon juice
1/2 cup
heavy cream
1 cup
store-bought lemon curd
16
small fresh mint leaves