1-Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2-Beat egg whites on medium-high speed until soft peaks form (about 5 minutes). Gradually add sugar in two additions, beating 30 seconds between additions. Continue beating on high speed until stiff, glossy peaks form (about 2 minutes). Add vanilla and beat 1 more minute. Gently fold in cream of tartar (or acid substitute) and cornstarch.

3-Spread the mixture into an 8-9 inch circle on the prepared baking sheet, building taller edges and creating a dip in the center for toppings. Decorative peaks can be made with a spoon.

4-Place the pavlova in the oven and immediately reduce the temperature to 200°F (95°C). Bake for about 90 minutes until firm and dry. Rotate the pan if uneven browning occurs.

5-Turn the oven off and allow the pavlova to cool completely inside the oven to prevent cracking from sudden temperature change.

6-Once cooled, top generously with whipped cream and fresh fruit (or other desired toppings). Serve immediately.