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

🍴 Step-by-Step Instructions:
1️⃣ Preheat and Prepare the Baking Sheet:
Preheat your oven to 250°F (120°C).
Line a baking sheet with parchment paper. Draw a 7-inch circle on the paper to guide the size of your pavlova. Flip the paper over so the pencil side is facing down.
2️⃣ Make the Meringue:
In a clean, dry mixing bowl, beat the egg whites with a pinch of salt on medium speed until soft peaks form.
Gradually add the granulated sugar, a spoonful at a time, while continuing to beat on high speed until the mixture becomes thick and glossy.

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.