Festive Berry Pavlova Wreath

Method

1. 1Preheat oven to 120°C and line a large baking sheet with parchment paper, drawing a 22 cm circle with an inner 10 cm circle as a guide.
2. 2Separate the eggs, placing the whites in a completely clean, grease-free bowl. Beat egg whites on medium-high speed until soft peaks form, then add sugar 1 tablespoon at a time while beating continuously for 7-8 minutes until thick, glossy, and stiff.
3. 3Sprinkle cornstarch, vinegar, and vanilla sugar over the meringue, then gently fold through with a rubber spatula until just incorporated.
4. 4Spoon meringue onto the traced circle on the baking paper to form a wreath with a gentle shallow trough on top. Bake at 120°C for 75 minutes, then turn off the oven and let cool completely inside with the door slightly ajar for at least 2 hours.
5. 5Whip the cream to soft billowy peaks and spoon into the meringue hollow. Crown with strawberries, raspberries, and blueberries, then scatter fresh mint leaves over top just before serving.