Pavlova meringue

1. Prepare a sheet of parchment paper and draw one 8-inch / 20 cm circle using a plate as a guide. Place the parchment on a baking sheet.
2. Place the egg whites and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment and whip on low speed for about 5 minutes, until foamy.
3. Increase to medium speed and whip for about 5 minutes, until soft peaks form.
4. Reduce to low speed and gradually add the superfine sugar, one tablespoon at a time, allowing it to dissolve fully (about 10 minutes).
5. Once all the sugar is incorporated, switch back to medium speed and whip for another 10 minutes, until the meringue is glossy.
6. Rub a small amount of meringue between your fingers to check that the sugar is fully dissolved. If grainy, continue mixing for 5–10 minutes more.
7. Add the cornstarch and vinegar (or lemon juice) and whip on high speed for 1–2 minutes, until stiff, shiny peaks form.
8. Spoon the meringue onto the prepared baking sheet and shape it into a pavlova nest, keeping slightly thicker edges.
9. Preheat the oven to 248°F / 120°C and place the pavlova on the middle rack.
10. Lower the temperature to 230°F / 110°C and bake for 90 minutes without opening the oven door.
11. Turn off the oven and let the pavlova cool inside for at least 1 hour, or overnight for best results.

Mascarpone whipped cream & assembly

1. Place the cold heavy cream, powdered sugar, mascarpone, and vanilla extract in a bowl.
2. Whip with a hand mixer on low speed, then gradually increase to medium speed until thick and smooth.
3. Carefully place the cooled pavlova on a serving plate.
4. Spread a generous layer of mascarpone whipped cream over the center.
5. Top with fresh berries and serve immediately, optionally with fruit coulis and a light dusting of powdered sugar.