1. Prep the Oven & Tray (≈ 5 minutes)

• Preheat oven to 250°F (120°C).

• Line a baking sheet with parchment paper.

• Draw an 8–9 inch circle on the parchment as a guide, then flip parchment over.

2. Make the Meringue (≈ 8–10 minutes)

1. In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form.

2. Gradually add the granulated sugar, one tablespoon at a time, beating continuously.

3. Continue beating until the mixture is thick, glossy, and holds stiff peaks.

4. Gently fold in vinegar (or lemon juice), cornstarch, and vanilla extract.

3. Shape the Pavlova (≈ 3 minutes)

• Spoon the meringue onto the parchment, spreading it into a round using the circle as a guide.

• Create a slight indent in the center to hold the toppings.

4. Bake Low & Slow (≈ 1 hour)

1. Bake for 1 hour, until the pavlova is dry and crisp on the outside.

2. Turn off the oven and leave the pavlova inside with the door slightly ajar until completely cool.

5. Whip the Cream (≈ 2 minutes)

• Beat heavy cream, powdered sugar, and vanilla until soft, fluffy peaks form.

6. Assemble the Christmas Pavlova 🎄✨

1. Transfer the cooled pavlova to a serving platter.

2. Spoon whipped cream generously over the center.

3. Top with fresh berries, grapes, and mint leaves.

4. Finish with a light dusting of powdered sugar for a snowy effect.

Serve & Enjoy ❄️🍓

Serve immediately for the perfect contrast of crisp shell, soft center, and creamy topping. Best enjoyed the day it’s made.