Instructions

1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper, and draw a 9-inch circle on the parchment as a guide for the meringue.
2. In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
3. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. Once all the sugar is incorporated, add the cornstarch and white vinegar. Increase the mixer speed to high and beat until the mixture is glossy and stiff peaks form.
4. Spoon the meringue mixture onto the prepared baking sheet, using the drawn circle as a guide. Create a slight well in the center and ensure the edges are higher, forming a nest shape.
5. Bake in the preheated oven for 1.5 hours, or until the meringue is crisp and dry. Once done, turn off the oven and leave the meringue inside to cool completely (this helps prevent cracking).
6. In a separate bowl, whip the heavy whipping cream and powdered sugar together until soft peaks form.
7. Once the meringue has cooled, gently spread the whipped cream over the meringue base.
8. Top generously with diced fresh pineapple and garnish with mint leaves for a refreshing touch.
9. Serve immediately and enjoy the contrast of the crunchy pavlova with the creamy topping and sweet pineapple!