Preheat your oven to 200°F. Line a large baking sheet with parchment paper.

Using a stand mixer or handheld electric mixer, beat the egg whites on high speed for about 1 minute until soft peaks form. With the mixer still on, gradually add in the sugar, 1 tbsp at a time, and beat 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy.

Using a spatula, quickly fold in the lemon juice and vanilla extract, then fold in the cornstarch and gently mix until well blended.

Pipe meringue into 3 to 3½-inch wide nests onto the parchment paper using a 1M Star tip. Indent the center with a spoon to allow room for toppings.

Bake for 1 hour and 15 minutes, then turn the oven off and without opening the door, let meringue sit in the oven until completely cooled, about 3-4 hours. (The outsides will be dry and crisp to the tap and a very pale cream-colored, and insides will still be marshmallow soft.)

Transfer the pavlova with the parchment paper onto the counter for assembly.

To make the whipping cream: beat cold whipping cream with 2 tbsp powdered sugar in a cold bowl for 2-2½ minutes or until whipped and spreadable.

Once pavlova are completely cool, pipe some of the whipped cream in the indentation and top with a little fresh fruit.

Serve and enjoy within 3 hours.