Preheat the Oven and Prepare Baking Sheet:

Preheat your oven to 250°F (120°C).

Line a baking sheet with parchment paper and draw an 8-inch circle as a guide. Flip the parchment paper over so the pencil marks won’t transfer to the meringue.

Make the Meringue:

In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.

Gradually add the sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until the meringue is glossy and stiff peaks form (this can take about 7–10 minutes).

Sift the cornstarch over the meringue and gently fold it in with the vinegar and vanilla extract.

Shape the Meringue:

Spoon the meringue onto the parchment-lined baking sheet, spreading it into the circle you drew. Create a slight well in the center for the toppings.

Bake the Meringue:

Bake in the preheated oven for 1 hour and 15 minutes.

Turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar. This prevents cracking.

Prepare the Whipped Cream:

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the Pavlova:

Carefully transfer the cooled meringue to a serving plate. Spread the whipped cream over the top and arrange the fresh fruit decoratively.