Raspberry Pavlova – A Light, Crispy Meringue with a Soft, Marshmallow Center, Topped with Fresh Raspberries and Whipped Cream! A Perfectly Sweet and Tangy Dessert!

Add the cornstarch, vinegar, and vanilla extract, then beat for another 2-3 minutes until the meringue is smooth and stiff.
3️⃣ Shape the Meringue:
Spoon the meringue onto the prepared baking sheet within the drawn circle.
Use a spatula to spread the meringue into an even layer, building up the edges slightly to create a shallow well in the center for the cream and fruit later.
4️⃣ Bake the Pavlova:
Bake for 1.5 to 2 hours, or until the pavlova is dry and crisp on the outside but still soft in the center.
Turn off the oven and leave the pavlova inside with the door slightly ajar for another hour to cool and set.