Prep Equipment & Ingredients: Ensure your mixing bowl, whisk, and baking sheet are clean and dry. Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper.

Whip Egg Whites: Begin whipping egg whites on low speed until soft peaks form. Gradually add caster sugar while increasing mixer speed until glossy and stiff peaks form.

Incorporate Stabilizers: Gently fold in cornstarch and white vinegar to the whipped egg whites without deflating the mixture.

Shape Pavlova: Scoop the meringue onto the lined baking sheet, shaping it into a round nest with a slight depression in the center, about 1-2 inches thick.

Bake: Place the shaped pavlova into the oven and reduce the temperature to 212°F (100°C). Bake for 80-90 minutes until outer shell is firm and dry.

Cool: Once baked, turn off the oven and leave the pavlova inside to cool for at least 4 hours or overnight.

Decorate: Whip the cream until medium peaks form and layer it onto the cooled pavlova. Top with fresh seasonal fruits.