Gently fold in 2 tsp corn flour, 1 tsp white vinegar, and 1 tsp vanilla extract into the meringue mixture.
Shape and Bake:
Spoon the meringue onto the lined baking sheet, shaping it into a circle with a spatula. Remember, a slightly uneven or jagged edge is typical for pavlova.
Bake in the preheated oven for about 50 minutes.
Once baking time is complete, turn off the oven and leave the door closed. Let the pavlova cool completely in the oven for at least 6-8 hours, or overnight if possible.
Prepare Toppings:
When ready to serve, whip the 1 ΒΌ cups heavy whipping cream to soft peaks.
Transfer the cooled pavlova to a cake stand or plate. Top with the whipped cream and decorate with fresh summer fruit or a berry coulis if desired.
Serve:
Slice and enjoy this light, sweet treat!
Tip: For a berry coulis, blend frozen berries with a bit of sugar and lemon juice until smooth. Strain if desired for a smoother texture.
