Preheat the oven to 300 degrees (convection mode is preferable but not mandatory). Trace a 9-inch round cake pan or plate on a large piece of parchment paper. Flip the paper over and transfer it to a large baking sheet.

Place the egg whites in the (clean/dry) bowl of a stand mixer fitted with the whisk attachment. Beat on medium-low (speed 4 on a 10-speed mixer) until soft peaks form (peaks will be foamy and won’t hold their shape yet). Note: This can take a few minutes, depending on your mixer.

Reduce the mixer speed to low (speed 3 on a 10-speed mixer) and gradually add the sugar, 1 tablespoon at a time. Ensure that each tablespoon of sugar has dissolved before adding the next tablespoon. Scrape down the sides of the bowl as needed.

Once all the sugar is added, increase the speed to 4 and beat until the egg whites are thick and glossy and hold their shape when the whisk attachment is lifted. This can take several minutes.

Meanwhile, in a small bowl, combine the cornstarch and vinegar and stir until the cornstarch has dissolved.

When the meringue is glossy and thick, increase the mixer speed to 5 or 6, add the cornstarch mixture, and beat for 30 seconds.

Use a clean, dry spatula to transfer the mixture to the center of the circle on the parchment paper (if there’s any undissolved sugar in the bottom of the bowl, do not transfer it to the parchment paper).

Spread the meringue out to fill the circle, and then smooth the surface. If desired, use an offset spatula to make decorative swirls on the top and sides.

Place the baking sheet in the oven and immediately reduce the temperature to 225 degrees.

Bake for 90 minutes (do not open the oven door during baking).

Turn off the oven and allow the pavlova to cool for a minimum of 6 hours.

When ready to serve, top the pavlova with the whipped cream and berries.