Preheat your oven to 225F (105C) and line a large baking sheet with parchment paper. Set aside.

You’ll be making the pavlova in either the bowl of a stand mixer with a whisk attachment (paddle attachment will work if you don’t have a whisk) or a large bowl with an electric mixer. Before beginning, make sure that the bowl and beaters you are using are completely clean, dry, and grease free.

Combine egg whites, cream of tartar, and salt in prepared bowl and use an electric or stand mixer to stir on low speed until the mixture begins to foam.

Gradually increase speed to high.

Add sugar 1 Tablespoon at a time, continuing to stir on high speed after each addition until sugar is dissolved (about 15 seconds after each addition).

Continue to beat on high speed until the meringue has reached stiff peaks (see note, it is critical you achieve stiff peaks). The meringue will be thick, opaque white, glossy, almost fluffy in consistency, sticky, and have greatly increased in volume. If you take a small bit of the meringue and rub it between your fingers, you shouldn’t feel any grit (a very minimal amount of grit is OK as it should dissolve in the oven, but it should be barely noticeable).

Add vanilla extract and stir on low speed until combined (meringue may deflate a small bit).

If making regular/single pavlova: Spoon the mixture in a mound onto prepared baking sheet. Use a spoon or spatula to form meringue into approximately 12” (30cm) round circle and smooth a divot in the center so the pavlova is shaped like a nest. Neaten up the edges with a back of a spoon so they are somewhat smooth (if you’d like, swirl the spoon along the edges to form peaks. Transfer to 225F (105C) oven and bake for 90 minutes, then turn off the oven and let pavlova sit in the closed oven for another 60-90 minutes or until cooled completely and then remove and assemble.

If making mini pavlova: Scoop (by about ⅓ cup) batter into 8 mounds onto prepared baking sheet and use a spoon to smooth into 8 nest shapes, spacing about 2” apart or pipe batter into 3"wide "nests" using a piping bag fitted with an Ateco 827 tip. Transfer to 225F (105C) oven and bake for 1 hour. Turn off oven and let mini pavlovas sit in the closed oven for at least another hour or until cooled completely before removing and assembling.

Whipped Cream & AssemblyPrepare whipped cream by combining heavy whipping cream, powdered sugar, and vanilla extract in a large bowl and use an electric mixer (or stand mixer) to beat until cream is billowy and thick and stiff peaks form.

Assemble by spooning lemon or other curd in an even layer into the “nest” of the pavlova, if using. Top with whipped cream and then top with fresh fruit.

Serve immediately (a large pavlova should be sliced similar to a pie, while mini pavlovas should of course be served individually. Enjoy!