Instructions

1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a clean, dry mixing bowl, beat the egg whites until they form stiff peaks.
3. Gradually add the granulated sugar to the egg whites while continuing to beat. Once the sugar is fully incorporated, add the cornstarch and white vinegar. Continue beating until the mixture becomes glossy and holds its shape.
4. Spoon the meringue mixture onto your prepared baking sheet. Shape it into a circle with slightly raised edges to hold the filling later.
5. Bake the meringue in your preheated oven for 1.5 hours. It should be crisp and dry when ready. Turn off the oven and let the meringue cool completely inside to prevent cracking.
6. While the meringue is cooling, prepare the whipped cream. In a separate bowl, whip together the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
7. Carefully transfer the cooled meringue base onto a serving plate.
8. Spread the vanilla whipped cream evenly over the meringue base.
9. Top your pavlova with the fresh blackberries. Garnish with mint leaves for a fresh contrast.
10. Serve your pavlova immediately to enjoy the contrast between the crunchy meringue and soft cream. Enjoy this elegant dessert that's a beautiful blend of Australian and Russian cultures.