Cheat’s 15-Minute Pavlova: Quick, Light, and Heavenly!

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. For best results, you can draw a 7-inch circle on the parchment paper to help guide your pavlova shape.
Whisk the Egg Whites:

In a clean bowl, whisk the egg whites until soft peaks form. This means the egg whites will start holding their shape but still droop at the tip of the whisk.
Add the Sugar and Whisk Until Stiff Peaks Form:

Gradually add the sugar, a tablespoon at a time, while continuing to whisk. Once all the sugar is added, keep whisking until the mixture becomes glossy and stiff peaks form (the mixture should stand up straight when the whisk is lifted).
Fold in the Vinegar, Vanilla, and Cornstarch:

Gently fold in the vanilla extract, white vinegar, and cornstarch. This will help stabilize the meringue and give it that signature chewy texture on the inside.
Shape the Meringue on the Baking Sheet:

Spoon the meringue onto the prepared baking sheet inside the drawn circle, smoothing it into a round shape. Use the back of the spoon to create a slight indent in the center to form a small well where the cream and fruit will sit.
Bake the Pavlova:

Place the meringue in the oven and immediately reduce the temperature to 250°F (120°C). Bake for about 1 hour, or until the pavlova is firm on the outside and slightly golden. The center should remain soft. Once baked, turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar.
Whip the Cream:

While the pavlova cools, whip the heavy cream and powdered sugar together until soft peaks form.
Assemble the Pavlova:

Once the pavlova has cooled, gently transfer it to a serving platter. Spoon the whipped cream into the center and spread it out evenly.
Top with fresh berries or your favorite fruits. Garnish with mint leaves for an extra touch of freshness.
Serving and Storage Tips: