Preheat the oven to 350 degrees

Line a large baking sheet with parchment paper

With a handheld mixer, beat the egg whites on medium-high speed until soft peaks form, about 5 minutes

Add the sugar in 2 additions, beating for 30 seconds between them

Turn the mixer up to high speed and continue beating until glossy stiff peaks form, about 2 minutes

Add the vanilla extract and beat for 1 more minute. If the peaks are not very stiff, keep on mixing on high speed

Using a rubber spatula, fold in the cream of tartar and cornstarch

Spread the pavlova mixture into an 8-9-inch circle, making the edges tall and a nice dip in the center. Make decorative peaks with the back of a large spoon

Place pavlova in the oven and reduce heat to 200 degrees; bake for 90 minutes

Turn the oven off and let the pavlova cool inside the oven

Top with whipped cream and fruit