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1
Prepare oven and pan Heat oven to 200F, with a rack in lower third.
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2
Use an 8-inch bowl as a guide to trace a circle with a pencil onto a piece of parchment.
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3
Place the parchment, marking side down, on a baking sheet.
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4
Make meringue In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy.
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5
Add salt, vinegar, and cornstarch, and beat on medium speed until soft peaks form, about 3 minutes.
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6
Add superfine sugar in four additions, beating on medium-high speed until meringue is stiff and glossy, about 5 minutes.
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7
Beat in vanilla.
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8
Bake Use a flexible spatula to spread the meringue to fill the marked circle on the parchment, then use the back of a spoon to thin out the center while slightly building up the sides (they should be about 1 1/2 inches high).
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9
Bake until the meringue is glossy and hard to the touch, about 1 hour 40 minutes; reduce temperature if the meringue begins to take on color.
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10
When meringue has finished cooking, turn off oven and let it cool in oven for at least 2 hours (or up to overnight).
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11
The pavlova should lift easily off the parchment.
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12
Assemble pavlova Whip cream and sugar until soft peaks form.
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13
Spoon whipped cream into center of pavlova shell, then spread evenly but loosely with the back of the spoon.
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14
Top with fruit (or serve fruit on the side).
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15
Serve Cut into slices and serve.
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16
Pavlova is best eaten immediately after it is assembled, although you can bake the shell and keep it in an airtight container at room temperature up to 2 days.
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17
Do not try to make pavlova on a hot or humid day.
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18
The meringue will brown long before it sets and also will not dry but remain tacky.
