# 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 for shaping.
02 - In a clean, dry mixing bowl, beat egg whites with a pinch of salt until soft peaks form.
03 - Gradually add superfine sugar one tablespoon at a time while beating continuously until the mixture becomes glossy and stiff peaks form, approximately 5-6 minutes.
04 - Gently fold cornstarch, vinegar, and vanilla extract into the meringue using a spatula with careful, deliberate motions.
05 - Spoon meringue onto prepared parchment, shaping into a circle with slightly raised edges to form a nest. Bake for 1 hour 15 minutes.
06 - Turn off oven and leave pavlova inside with door slightly ajar until completely cooled to room temperature.
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 artfully on surface.
09 - Dust lightly with powdered sugar just before serving if desired.
