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1
Position a rack in the center of the oven for a single large pavlova, or in the upper and lower thirds for individual pavlovas, and preheat the oven to 275u00b0 F.
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2
Trace a dark 7-inch circle on the parchment paper and flip it upside down on the baking sheet. Or, for individual pavlovas, line 2 baking sheets with parchment paper.
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3
If your sugar is not extra fine, you can spin it in a clean dry food processor for 15 seconds. Mix the sugar and cornstarch together thoroughly and set aside.
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4
Combine the egg whites and the vinegar or cream of tartar in the mixer bowl. Beat on medium high speed (in the stand mixer) or high speed (with a hand-held mixer) until the egg whites are creamy white and hold a soft shape when the beaters are lifted. Gradually add the sugar mixture, a heaping teaspoon at a time, taking 2 1/2 to 3 minutes to add it all; you should have a very stiff, creamy-looking meringue.
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5
Scatter small spoonfuls of the peanut butter over the meringue. With a large rubber spatula, fold the peanut butter partially into the meringue leaving lots of streaks and pockets of unmixed peanut butter visible.
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6
For a single pavlova, scrape the meringue into the traced circle and use a metal icing spatula or a rubber spatula to sculpt the mass into a low dome -- smooth or swirly, it's up to you. Bake the pavlova for 1 hour and 15 minutes or until it looks golden brown with a distinct pinkish hue and feels crusty on the surface, though it will be marshmallow-y inside. It may be cracked on the surface -- that's ok.
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7
Set the baking sheet(s) on a rack to cool completely (they will probably sink a little). If you are not serving the Pavlova(s) the same day, cover it loosely and leave it at room temperature; it keeps for several days.
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8
To Serve: Cut the berries in halves or quarters if they are large. Beat the cream with the vanilla until it is almost stiff. Slather the dome with swirls of cream and garnish with berries. Pass a bowl of extra fruit if you like.
