# What You Need:
→ Meringue
01 - 4 large egg whites, at room temperature
02 - 1 cup superfine sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon vanilla extract
→ Whipped Cream
06 - 1 cup heavy whipping cream, cold
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract
→ Toppings
09 - 2 cups assorted fresh berries, such as strawberries, blueberries, raspberries, and blackberries
10 - Fresh mint leaves, optional, for garnish
# Steps:
01 - Preheat the oven to 275°F. Line a baking sheet with parchment paper and draw an 8-inch circle as a guide; place the paper pencil-side down.
02 - In a large, clean mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
03 - Gradually incorporate superfine sugar, one tablespoon at a time, and continue beating on high speed until the mixture is glossy and stiff peaks develop.
04 - Gently fold cornstarch, white vinegar, and vanilla extract into the meringue using a spatula.
05 - Transfer meringue onto the parchment circle, shaping it into a round with raised edges to contain the cream and fruit.
06 - Bake in the preheated oven for 1 hour and 15 minutes. Turn off the oven and allow the meringue to cool completely inside with the door slightly ajar.
07 - Using a clean bowl, beat the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Once cooled, transfer the pavlova to a serving platter. Spread the whipped cream evenly over the center, then top generously with assorted fresh berries.
09 - Finish with fresh mint leaves if desired and serve immediately.
