1. Turn on the oven to 350°F/180°C (medium, then we will lower it).
2. Line a baking sheet with parchment paper.

For the meringue mixture:

1. Beat the egg whites with the salt in the bowl of a stand mixer. You can use an electric mixer, but it’ll take longer to properly beat the whites. 
2. Start beating at low speed, then increase to medium speed, and when the egg whites start to form a peak, increase to high speed and add the sugar gradually. Don’t add it all at once. 
3. Beat until firm peaks form; that means when you lift the beater (turn off the mixer first), the peak tip stands straight up and doesn’t tilt.
4. If you check once or twice during the beating, you’ll see that you'll go from soft peaks to stiffer peaks, with the tip holding a little firmer every time. That means the whipping is going well. 
5. Turn off the mixer, remove the whisk attachment and add the sifted cornstarch and vinegar. With a rubber spatula, gently mix to incorporate, deflating the meringue mixture as little as possible.
6. Your meringue is ready to be baked. 

Baking the pavlova:

1. You can use a piping bag with a smooth, large tip or two spoons for a more rustic-looking pavlova. 
2. Make circles on the prepared baking sheet, several small ones (for individual mini pavlovas) or one large one. It can be round, square or rectangular. 
3. Spoon a mound of meringue in the center of the shape you want to make and spread it carefully. Add more if you want a taller pavlova. Reinforce the edges if you want higher sides and a lower center (to encase the filling). Do it slowly and carefully so you can course-correct it. 
4. Carefully transfer the sheet to the preheated oven and immediately lower the temperature to 230°F/110°C, very low.
5. Bake until the edges are firm and dry, but the center is barely soft to the touch. And, if handled gently, it begins to peel off the paper on its own when you lift it.
6. The baking time depends on the size of the pavlova, the oven and the humidity of the day, but it takes 1 hour at least for a medium pav. If it's your first time, it’ll probably take a few tries to get the desired shapes and baking times and create a perfect pavlova. 
7. Turn off the oven and let it cool completely. I make it at night and leave until the next day. They might slightly crack as they cool, and that is normal.  

Assembling the pavlova:

1. Transfer the meringue disk to the serving plate or platter right before serving. 
2. Add the topping right before serving. 
3. Top with whipped cream or lemon curd and then with fresh berries. 
4. We love cream with fresh cherries or strawberries and lemon curd with mixed berries or raspberries. See Notes below.