Pavlova

Preheat the Oven

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw an 8-inch (20 cm) circle on the parchment as a guide. Turn the parchment paper over so the pencil lines are facing down.

Prepare the Meringue

In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.

Gradually add the granulated sugar, a tablespoon at a time, beating well after each addition until the mixture is thick and glossy and stiff peaks form.

Gently fold in the cornstarch, white vinegar, and vanilla extract until fully combined.

Shape the Meringue

Spoon the meringue mixture onto the prepared parchment paper, using the circle as a guide. Shape it into a round, flat disk with a slight well in the center to hold the toppings later. Smooth the edges and top.

Bake the Meringue

Bake in the preheated oven for 1 hour, or until the meringue is crisp on the outside and slightly soft in the center. Turn off the oven and let the meringue cool in the oven with the door slightly ajar.

Prepare the Topping

While the meringue is cooling, whip the heavy cream with an electric mixer until it forms soft peaks. Add the powdered sugar and vanilla extract and continue to whip until the cream is stiff and holds its shape.

Assemble the Pavlova

Once the meringue is completely cool, gently lift it off the parchment paper and place it on a serving platter.

Spread the whipped cream evenly over the top of the meringue.

Arrange the fresh fruit on top of the cream.

Serve