Ingredients:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups heavy cream
• Assorted fresh fruits (such as berries, kiwi, passion fruit, or sliced peaches) for topping
• Mint leaves or grated chocolate for garnish (optional)

Instructions:

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a clean mixing bowl, beat the egg whites on medium-high speed until soft peaks form. Gradually add the sugar, a tablespoon at a time, while continuing to beat. Beat until stiff, glossy peaks form.
3. In a small bowl, whisk together the cornstarch and vinegar until the cornstarch dissolves. Gently fold this mixture and the vanilla extract into the beaten egg whites.
4. Spoon the meringue onto the prepared baking sheet, forming a circle or individual nests to hold the fruit. Use the back of a spoon to create an indentation in the center of each nest.
5. Bake the meringue in the preheated oven for about 1 hour and 15 minutes, or until the outside is crisp and dry. Turn off the oven and leave the meringue in the oven for an additional 30 minutes to cool gradually.
6. Once the meringue has cooled completely, carefully transfer it to a serving plate.
7. In a separate bowl, whip the heavy cream until it reaches stiff peaks. Spoon the whipped cream onto the center of the meringue, spreading it out slightly.
8. Top the whipped cream with your choice of fresh fruits, arranging them attractively on top. You can also add a few mint leaves or grated chocolate for added garnish.
9. Serve the Pavlova immediately and enjoy!

Note: The meringue shell of the Pavlova can be made in advance and stored in an airtight container for a day or two. However, it’s best to assemble the Pavlova just before serving to prevent the meringue from becoming too soft.

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