Step 1

Warm the oven up to 225˚ F. Put parchment paper on a large baking sheet.

Step 2

For one minute, beat six egg whites on high speed in a stand mixer until soft peaks form. As you turn on the mixer, slowly add 1 1/2 cups of sugar. Beat on high speed for 10 minutes, or until stiff peaks form. It'll be shiny and smooth.

Step 3

Quickly mix in 1/2 teaspoon of lemon juice and 1/2 teaspoon of vanilla extract with a spatula. Then add 2 teaspoons of corn starch and mix until everything is well formed.

Step 4

For the parchment paper, use a Wilton 1M Tip to pipe meringue into circles that are 3 to 3 1/2 inches wide.

Step 5

Use a spoon to make a hole in the middle so that the cream can fit. After baking at 225˚ for 1 hour and 15 minutes, turn off the oven and leave the meringue in there for another 30 minutes without opening the door. The outside will be very pale cream-colored, dry, and crisp when you tap on it, but the inside will still be soft like marshmallows.

Step 6

When it's cool, move the pavlova with the parchment paper on top of the counter or a cookie rack.

Step 7

To serve, top them with whipped cream and fruit. If you'd rather not, you can store them in an airtight jar at room temperature for three to five days in a place with low humidity.

Step 8

In a cold bowl, beat 2 tablespoons of sugar into the cold heavy cream for 2 to 2 1/2 minutes, or until the cream is fluffy and can be spread.

Step 9

Add fresh fruit on top of the pavlova after frosting it with a piping bag.