Preheat your oven to 225°F (about 107°C). Line a large baking sheet (about ¾ size) with parchment paper. It’s crucial to ensure that the surface is smooth, as this will help your pavlova maintain its shape during baking.

In your stand mixer, add the 6 room-temperature egg whites. Beat them on high speed for about 1 minute until soft peaks begin to form. Soft peaks will slightly droop but still hold some shape. Now, with the mixer still running, gradually add the 1 ½ cups of granulated sugar—do this slowly over a few minutes. Continue to beat on high speed for about 10 minutes. You’re looking for stiff peaks, which means the mixture should look glossy and hold its shape firmly.

Once you’ve achieved those beautiful stiff peaks, it’s time to fold in your flavorings. Gently add the ½ tablespoon of lemon juice, ½ tablespoon of vanilla extract, 2 teaspoons of cornstarch, and 1 tablespoon of white vinegar. Use a spatula to fold these ingredients in carefully, ensuring that you don’t deflate your egg whites.

Now comes the fun part! Grab a piping bag fitted with a large round or star tip (like a Wilton 1M tip). Pipe your meringue into circles, about 3 to 3 ½ inches wide, on the parchment paper. Create a slight indentation in the middle with a spoon to hold cream and fruits.

Place your baking sheet in the preheated oven. Bake for about 1 hour and 15 minutes. Once that time is up, turn off the oven but leave the pavlova inside without opening the door. Let it sit in the warm oven for another 30 minutes. This will allow the pavlova to set perfectly, developing that crisp exterior while keeping the inside soft.

Once that time has passed, carefully transfer the pavlova with the parchment paper onto the countertop or a wire rack. Allow it to cool completely to room temperature.

In a large, cold mixing bowl, combine the chilled heavy whipping cream, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract. Beat on high speed for 2 to 2 ½ minutes until your cream is thickened and spreadable. You want it fluffy and luscious, but not over-whipped!

Now for the cherry on top—literally! Pipe the whipped cream onto the cooled pavlova, and arrange your fresh fruits in a beautiful pattern atop the cream. Feel free to get creative—this is your moment to shine! Add mint leaves for a lovely garnish if you wish.