1. Make the Meringue

1. Preheat the oven to 130°C (265°F).
   If using a convection oven, reduce to 120°C (250°F).
   If the meringue browns too quickly, lower by another 10°C / 20°F.

2. Whip the egg whites to stiff peaks. Start on medium speed, then increase gradually.

3. Add the sugar slowly.
   Spoon it in one tablespoon at a time so it fully dissolves.
   Add cornstarch at the end and whisk briefly to combine.

4. Shape the pavlova. Pipe the meringue into a round or rectangular shape, or simply spoon and swirl it with a spatula or fork.

5. Bake for 1 hour.
   If doubling the recipe, extend the baking time.
   You want a crisp exterior and soft, marshmallow-like interior.

6. Let it cool completely before removing it from the paper.

2. Decorate the Pavlova with Whipped Cream

1. Whip the cream (at least 1 hour before serving). Add powdered sugar and whip until thick but not grainy, do NOT overwhip.

2. Spread the whipped cream over the cooled meringue.

3. Add fresh strawberries and a few mint leaves for color and freshness.

4. Refrigerate until serving time.