Pavlova Recipe for a Perfect Gluten-Free Dessert

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw an 8-inch circle as a guide.

2. In a clean, dry bowl, beat egg whites until soft peaks form.

3. Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form and sugar is fully dissolved.

4. Gently fold in cornstarch, vinegar, and vanilla.

5. Spoon meringue onto parchment, spreading to fill the circle and shaping edges slightly higher than the center to form a nest.

6. Bake for 1 hour 15 minutes, then turn off oven and let pavlova cool completely inside oven with the door slightly ajar.

7. Whip heavy cream with powdered sugar and vanilla until soft peaks form.

8. Top cooled pavlova with whipped cream and fresh fruit just before serving.