# What you'll need:
→ Meringue Base
01 - 4 large egg whites, room temperature
02 - 1 cup superfine sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon pure vanilla extract
06 - Pinch of salt
→ Whipped Cream Topping
07 - 1 cup heavy whipping cream, chilled
08 - 2 tablespoons powdered sugar
09 - 1 teaspoon pure vanilla extract
→ Mixed Berries and Garnish
10 - 1 cup strawberries, hulled and halved
11 - 1 cup raspberries
12 - 1 cup blueberries
13 - ½ cup blackberries
14 - 1 tablespoon fresh mint leaves, optional
15 - 1 tablespoon powdered sugar for dusting, optional
# Method:
01 - Preheat oven to 250°F. Line a baking sheet with parchment paper and trace a 9-inch circle as a guide for shaping.
02 - In a clean, dry mixing bowl, beat egg whites with a pinch of salt until soft peaks form using a stand mixer or hand mixer.
03 - Add superfine sugar 1 tablespoon at a time while beating continuously until mixture becomes glossy and stiff peaks form, approximately 5 to 6 minutes.
04 - Gently fold cornstarch, vinegar, and vanilla extract into the meringue using a spatula, being careful not to deflate the mixture.
05 - Spoon meringue onto prepared parchment paper, shaping into a circle with slightly raised edges to form a nest structure. Bake for 1 hour 15 minutes.
06 - Turn off oven and allow pavlova to cool completely inside with the door slightly ajar to prevent cracking.
07 - While pavlova cools, whip chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Transfer cooled meringue to serving platter. Top with whipped cream, then arrange mixed berries and mint leaves over the surface.
09 - Dust with powdered sugar immediately before serving if desired.
