Show-stopping crisp and chewy meringue filled with softly whipped cream, tart lemon curd, and plenty of ripe berries
Pour the egg whites into a clean, dry bowl of a stand mixer fitted with the whisk attachment.
Mix the egg whites in medium speed until frothy. Add the pinch of kosher salt.
Keep mixing for another 2 minutes, then begin to gradually add the cup of sugar. When the mixture has reach soft peaks, add the vanilla extract and corn starch. Beat until the mixture has stiff peaks.
Dap a bit of the meringue mixture on all four corners of the baking pan under the parchment, to get it to stick to the pan.
Use a large spoon or spatula to spoon the meringue onto the circle, and gently press it into the circle shape, using the back of the spoon. Create a bit of an indent in the center, so the sides rise up higher. Bake for 75 minutes. Then turn the oven off, and let the pavlova cool completely in the oven, at least 3-4 hours, preferably overnight.
Make the sweetened whipped cream: To the bowl of the stand mixer fitted with the whisk attachment, add the heavy cream, 2 tablespoons granulated sugar, and the 2 teaspoons of vanilla extract on medium speed until the cream thickens and can hold soft peaks.