Chef John's Pavlova with Strawberries

1 . Stage

Preheat the oven to 250 degrees F (120 degrees C).

2 . Stage

Line a baking sheet with a silicone baking mat or parchment paper.

3 . Stage

Whisk sugar and cornstarch in a bowl. Set aside.

4 . Stage

Beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes.

5 . Stage

Pour 1/4 of sugar mixture into the egg whites; whisk until completely incorporated, about 30 seconds. Repeat for rest of sugar mixture, whisking after each addition, until all of sugar mixture is incorporated and egg whites are glossy and thick.

6 . Stage

Pour vanilla and vinegar into egg white mixture; whisk until you can lift your beater or whisk straight up and egg whites form a sharp peak that holds its shape, 2 to 3 minutes.

7 . Stage

Spoon egg white mixture onto the prepared baking sheet; spread out into a 2x6-inch disk.

8 . Stage

Bake in the preheated oven for 1 hour.

9 . Stage

Turn off the oven, crack open the oven door and let the Pavlova cool for one hour.

10 . Stage

Whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes.

11 . Stage

Transfer Pavlova to a serving plate. Top with whipped cream and fresh strawberries.