Pavlova

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Beat the egg whites with an electric mixer until soft peaks form.
3. Gradually add the sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until the meringue is thick, glossy and holds stiff peaks. Rub a little between your fingers—it should feel smooth rather than gritty.
4. Gently fold in the cornstarch, vinegar and vanilla.
5. Spoon the meringue onto the parchment and shape into an 8-inch round, making the edges slightly higher than the centre to create a shallow well for the toppings.
6. Place in the oven and immediately reduce the temperature to 250°F (120°C).
7. Bake for 1 hour 15 minutes. Turn the oven off and leave the pavlova inside, with the door closed, until completely cool—ideally 1–2 hours. This helps prevent excessive cracking.
8. Just before serving, whip the cream with icing sugar and vanilla until soft peaks form.
9. Spoon the whipped cream over the cooled pavlova and pile the fresh berries on top.
10. Slice and serve immediately. A few cracks are completely normal—the slightly messy appearance is part of a classic homemade pavlova.

Tip: For the best marshmallow centre, don't overbake it. The outside should be dry and crisp while the middle stays soft and pillowy.