# What You'll Need:
→ Meringue Base
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 pure vanilla extract
06 - Pinch of salt
→ Topping
07 - 1 cup heavy whipping cream, chilled
08 - 2 tablespoons powdered sugar
09 - 1 teaspoon pure vanilla extract
→ Mixed Berries
10 - 1 cup strawberries, hulled and halved
11 - 1 cup raspberries
12 - 1 cup blueberries
13 - 1/2 cup blackberries
14 - 1 tablespoon fresh mint leaves, optional
15 - 1 tablespoon powdered sugar for dusting, optional
# How to Make It:
01 - Preheat oven to 250°F. Line a baking sheet with parchment paper and trace a 9-inch circle as a guide.
02 - In a clean, dry mixing bowl, beat the egg whites with a pinch of salt until soft peaks form.
03 - Gradually add the superfine sugar, 1 tablespoon at a time, beating continuously until the mixture is glossy and stiff peaks form, approximately 5 to 6 minutes.
04 - Gently fold in the cornstarch, vinegar, and vanilla extract using a spatula until just combined.
05 - Spoon the meringue onto the prepared parchment, shaping it into a circle with slightly raised edges to form a nest structure. Bake for 1 hour 15 minutes.
06 - Turn off the oven and allow the pavlova to cool completely inside with the door slightly ajar.
07 - While the pavlova cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Transfer the cooled meringue to a serving platter. Top with whipped cream, then arrange mixed berries and mint leaves on top.
09 - Dust with powdered sugar just before serving, if desired.
