• Preheat the oven to 200 degrees F.
• Cut a piece of parchment paper to fit a large baking sheet. Draw a 9-inch circle on the parchment paper and turn it over to be facing the baking sheet (or the markings will transfer to the pavlova).
• In the bowl of a stand mixer beat the egg whites on medium-high until the whites form firm peaks without being dry (approximately 3 ½ minutes in my location). While mixer is still running sprinkle the sugar a tablespoon at a time into the mixing bowl and beat until fully incorporated; it will be glossy in appearance.
• In a small bowl combine the cornstarch, vinegar and vanilla. Mix to dissolve the cornstarch. Pour into the mixing bowl and fold by hand into the lofty egg white mixture.
• Spoon the mixture onto the prepared baking sheet into the drawn circle. Spread the pavlova to the meet the diameter of the circle. You can smooth it to appear more like a cake layer (and if so create a slight indentation on the top for the filling) or leave it’s more natural, wild looking appearance.
• Bake for 1 1/2 hours. Turn off the oven, leaving the pavlova in the oven for an additional 2 hours; try not to open the oven during this time. Remove from the oven to cool fully. The pavlova may be made up to a day in advance. If not serving immediately wrap to be air tight and store in a dry environment.

Preparing the topping:

• Beat the heavy cream on medium-high until just before soft peaks begin to form. Sprinkle in the sugar and vanilla; beat until incorporated. The whipped cream should be relaxed rather than stiff.
• Spread the top of the pavlova with the whipped cream. Cover the whipped cream with the fruit and mint. Cut into wedges to serve.