Pavlova with whipped cream and fresh fruit

Bring the eggs to room temperature so the whites whip faster; wait about 15 minutes if cold.

Separate the eggs, whites in one bowl, yolks in another, shells in a third; transfer the whites to a clean bowl, keeping out any yolk or shell.

Whip the whites to soft peaks, then add the sugar gradually and beat to stiff peaks.

Add the vanilla and mix another 60 seconds, to super stiff peaks.

Fold in the cornstarch and apple cider vinegar with a rubber spatula.

Spread the meringue onto a parchment-lined baking sheet in an eight to nine inch round, rough at the edges, top flattened a bit.

Bake 90 minutes.

Whip the heavy cream, sugar and vanilla extract to medium peaks; seal and refrigerate until needed.

Turn the oven off and leave the meringue inside until completely cool, a couple of hours, so the temperature change does not crack or sink it.

Spread the whipped cream over the top of the meringue, pile on the berries, and finish with mint.