Pavlova

For the Meringue:

1. Preheat the oven to 300°F. Use a plate, bowl, or cake pan to draw a circle between 8 and 9 inches on a sheet of parchment paper. Place the paper, drawn side down, on a baking sheet and set aside.
2. Combine the egg whites, cream of tartar, and salt in the mixing bowl of a stand mixer fitted with a whisk attachment. Beat on medium-low speed until frothy, about 1 minute. (You can also use an electric hand mixer but it will require some patience.)
3. Once the egg whites are frothy, begin sprinkling in the sugar a spoonful at a time. (The key is not to dump the sugar in but to add it very slowly so it has time to dissolve.) Once the sugar is added, scrape down the bowl and add the vanilla.
4. Beat on medium-high speed until stiff, glossy peaks form, about 5 to 8 minutes. Sprinkle the cornstarch onto the meringue and fold in using a spatula.
5. Spoon the meringue into the center of the drawn circle. Spread the meringue using an offset spatula into a disk, using the circle as a guide. Make a slight depression on top a few inches wide in the center. You can use the spatula to create vertical swoops on the side or leave things nice and rustic.
6. Place your meringue into the preheated oven, then immediately reduce the temperature to 250°F. Bake for about for 1 hour to 1 hour and 15 minutes or until the meringue is slightly cream in color and feels dry and hard on the outside.
7. Turn the oven off and allow the pavlova to cool completely in the oven, about 3 hours. (To cool faster, after 1 hour of cooling with the oven door close, crack the door open with a wooden spoon and continue cooling for another hour.) You can leave it in the oven for several hours or overnight if you're concerned about humidity or are making it in advance.

For the Topping:

1. In a large mixing bowl, combine the cream, powdered sugar, and vanilla. Beat on high until soft peaks form, 3 to 5 minutes.
2. When ready to serve, carefully peel the cooled meringue off the parchment paper and place it on a serving plate. Spoon the whipped cream on top of the meringue and top with fruit and mint. Serve immediately.