-
1
Preheat oven to 120°C; line large baking tray with parchment paper and lightly draw 23cm circle as guide.
-
2
Whisk egg whites in scrupulously clean bowl until soft peaks form, 2 minutes; add caster sugar in 5 additions over 3 minutes, whisking continuously until stiff, glossy peaks form and sugar is fully dissolved, 6 minutes total.
-
3
Fold in vinegar, cornstarch, and vanilla extract in three additions using rubber spatula until just combined, being careful not to overwork meringue.
-
4
Spread meringue onto prepared tray using offset spatula, building shallow well in centre by mounding edges slightly higher; bake 90 minutes until crisp outside and pale cream colour.
-
5
Turn off oven, crack door open, and allow pavlova to cool completely inside oven for 30 minutes; remove and cool fully on bench, approximately 10 minutes.
-
6
Whip heavy cream with icing sugar and vanilla extract to stiff peaks; pile into cooled meringue well just before serving.
-
7
Top generously with fresh berries or passion fruit; scatter chopped pistachios over surface.
-
8
Serve immediately as pavlova softens once filled; slice with hot knife between portions.
