6 egg whites

1 1/4 cups (250 g) white sugar

2 teaspoons corn flour (cornstarch)

1 teaspoon white vinegar

1 teaspoon vanilla extract

Toppings:

1 1/4 cups (300 ml) heavy whipping cream

Fresh kiwi slices and other fruit as desired

Cook Mode Prevent your screen from going dark

Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
In a large, clean mixing bowl, beat egg whites on medium speed until soft peaks form.
Gradually add sugar, one tablespoon at a time, while continuing to beat until the mixture is thick, glossy, and the sugar has dissolved.
Gently fold in corn flour, white vinegar, and vanilla extract until just combined.
Spoon the meringue onto the prepared baking sheet, shaping it into an 8-inch round with slightly higher sides to create a shallow well in the center.
Bake for about 1 hour and 15 minutes, or until the outside is dry and crisp but not browned.
Turn off the oven and let the pavlova cool completely inside with the door slightly open to prevent cracking.
Once cooled, whip the heavy cream until soft peaks form and spread it over the center of the pavlova.
Top with sliced kiwi and other fresh fruit before serving.

Bake the meringue base a day ahead and store it in an airtight container until ready to assemble.

Cool the pavlova gradually in the oven to prevent cracking.

Use lemon juice instead of vinegar if preferred.

For variety, top with mixed berries, mango, or passionfruit pulp.

Best served the same day once topped with cream and fruit.