Preheat the oven

• Preheat the oven to 120 °C and line a baking tray with baking paper.

Whip the egg whites

• Whisk the egg whites in a stand mixer until soft peaks form.
• Add the caster sugar gradually while whisking until the meringue is thick and glossy.

Finish the meringue

• Fold in the cornstarch, white wine vinegar and vanilla extract with a spatula.

Shape and bake the pavlova

• Spoon the meringue onto the lined tray and shape it into a round nest with a hollow centre.
• Bake at 120 °C until crisp and dry on the outside.

Cool the pavlova

• Turn off the oven and leave the pavlova to cool completely inside with the door slightly ajar.

Whip the cream

• Whip the cold heavy cream with the powdered sugar to soft peaks.

Assemble and serve

• Spread the whipped cream over the cooled pavlova.
• Top with the blackberries and quartered figs and serve.