# 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
# Cooking Steps:
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 until the mixture is glossy and stiff peaks form, approximately 5-6 minutes.
04 - Gently fold in the cornstarch, vinegar, and vanilla extract until fully combined.
05 - Spoon the meringue onto the prepared parchment, shaping it into a circle with slightly raised edges to form a nest structure.
06 - Bake for 1 hour 15 minutes. Turn off the oven and let the pavlova 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 - Once the meringue is cool, transfer to a serving platter. Top with whipped cream, then arrange mixed berries and mint leaves.
09 - Dust with powdered sugar just before serving, if desired.
