Preheat your oven to 90°C (195°F) and line two baking sheets with parchment paper.

In a stand mixer, add clean, room-temperature extra-large egg whites. Beat on medium speed until foamy, about 2 minutes. Slowly add the sifted icing sugar, a tablespoon at a time, while continuing to whip on high speed until stiff, glossy peaks form, roughly 6-8 minutes.

Gently fold in the cornstarch and vanilla extract using a large spatula without deflating the meringue.

Pipe small mounds of meringue about 5cm in diameter on the prepared baking sheets, leaving enough space between each mound.

Place the baking sheets in the preheated oven and bake for 60 minutes. After baking, turn off the oven and leave the meringues inside to cool completely for about 2 hours.

While the meringues cool, whip the heavy cream with icing sugar and a splash of vanilla extract until medium-stiff peaks form, about 3-4 minutes.

Once meringues are cool, carefully transfer them to a serving platter, assembling into a wreath shape. Top each pavlova with whipped cream.

Decorate with fresh fruit and mint leaves for a vibrant presentation.