Chef John's Pavlova with Strawberries

Recipe View 5 mins Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. (5 minutes)

Recipe View 2 mins In a small bowl, whisk together the granulated sugar and cornstarch. (2 minutes)

Recipe View 8 mins In a clean, dry mixing bowl, beat the egg whites until foamy with a thick, ribbony texture, about 2 to 3 minutes. Gradually whisk in the sugar mixture, about 1/4 at a time, whisking well after each addition until fully incorporated and the egg whites are glossy and thick. (8 minutes)

Recipe View 5 mins Add the vanilla extract and white vinegar to the meringue. Whisk until stiff, glossy peaks form, about 2 to 3 minutes. The peaks should hold their shape when the whisk is lifted. (5 minutes)

Recipe View 5 mins Gently spoon the meringue mixture onto the prepared baking sheet, shaping it into a 6-inch round or a slightly oval disk. You can create swirls or peaks with the back of a spoon. (5 minutes)

Recipe View 2 hrs Bake in the preheated oven for 1 hour. After 1 hour, turn off the oven, crack the oven door open slightly, and let the Pavlova cool completely in the oven for at least 1 hour, or preferably longer. (120 minutes)

Recipe View 3 mins Once the Pavlova is completely cool, carefully transfer it to a serving plate. (3 minutes)

Recipe View 5 mins In a chilled bowl, whip the heavy cream, confectioners' sugar, and remaining vanilla extract until soft peaks form. Be careful not to overwhip. (5 minutes)

Recipe View 8 mins Gently spread the whipped cream over the top of the Pavlova. Arrange the fresh strawberries artfully over the whipped cream. Dust lightly with confectioners' sugar just before serving. (8 minutes)