This Strawberry Raspberry Pavlova has a crisp meringue shell, a soft center, whipped cream, and fresh berries on top. It is elegant, light, and easier to make when the meringue is baked slowly.
Preheat the oven to 120°C / 250°F. Line a baking tray with parchment paper and draw a 20 cm circle as a guide.
Beat the egg whites until soft peaks form. Add the sugar gradually, one spoon at a time, beating well after each addition. Continue until the meringue is thick, glossy, and the sugar is mostly dissolved.
Gently fold in the apple cider vinegar and cornstarch. Spoon the meringue onto the prepared tray, shaping it into a round nest with a slight hollow in the center.
Bake for 1 hour and 15 minutes. Turn off the oven, leave the door slightly open, and let the pavlova cool inside for at least 1 hour. This helps reduce cracking and keeps the center soft.
Whip the cold heavy cream with powdered sugar until soft peaks form. Spread it over the cooled pavlova, then top with strawberries and raspberries just before serving.
This pavlova is best assembled shortly before serving so the meringue stays crisp. Keep the base dry, cool it slowly, and add the cream and berries at the last moment for the best texture.