• Preheat oven to 250 degrees F.
• Place a piece of parchment paper on a large baking sheet and set aside.
• Combine egg whites and sugar in the bowl of stand mixer.
• Place the bowl over a saucepan with about 1 inch of water in it. You are making a double boiler. The bowl should not be touching the water. Heat the water to simmering over medium heat.
• Clip a candy thermometer on the side of bowl. I like a paddle style of thermometer, digital also work really well.
• Whisk constantly until temperature of egg whites reach 160 degrees F.
• Remove from pan and put the bowl on your stand mixer.
• Whip with whisk attachment on high speed until stiff peaks form.
• Scrape down sides of bowl.
• Add vinegar, cornstarch, and vanilla.
• Whip until just combined.
• Scoop meringue onto parchment lined baking sheets using a large ice cream scoop into 8 even scoops.
• Using the back of a spoon form a divot in the top of the meringue mound. The goal is to have more meringue along the edges of the mound and a bit of an indent in the center, kind of like a thick bowl with a shallow rim.
• Bake for 50 minutes.
• Turn off oven and crack open the door until the pan is cool, about 2 hours.
• Remove from oven.

Whipped Cream

• Add the whipped cream, sugar, and vanilla to the bowl of your stand mixer and beat on medium to medium high speed until soft peaks form.

To Assemble:

• Top each pavlova with a ½ cup fresh whipped cream and then top with ¼ cup fresh fruit. Serve right away.