Preheat the oven to 177°C. Line a large baking sheet with parchment paper.

Beat the egg whites until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes. Add the vanilla extract and beat for 1 more minute. Using a rubber spatula, fold in the cream of tartar and cornstarch.

Spread the pavlova mixture into an 8-9-inch circle.

Place pavlova in the oven and reduce heat to 93°C. The pavlova will stay in the oven as it cools down to 93°C. Bake until the pavlova is firm and dry, about 90 minutes total.

Turn the oven off and let the pavlova cool inside the oven.

Once cool, top the pavlova with whipped cream and assorted toppings. Slice and serve! 😍