Step 1: Make the Meringues

• Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper and lightly grease it.

• In a large mixing bowl, whisk egg whites using an electric mixer on medium-high until soft peaks form.

• Gradually add the sugar, 1 tablespoon at a time, beating until glossy and stiff peaks form (about 8–10 minutes).

• Add vinegar and cornstarch, then beat another 30 seconds until incorporated.

• Spoon or pipe the meringue into 4–6 inch wide rounds on the prepared baking sheet, creating a shallow well in the center for filling.

• Bake for 25 minutes, then turn off the oven, crack the door, and let them cool in the oven for 30 minutes. This helps prevent cracking.

Step 2: Prepare the Strawberry Mint Sauce

• While the meringues bake, combine strawberries, mint, and sugar in a bowl.

• Stir well, then cover and let macerate at room temperature for at least 30 minutes.

Step 3: Infuse the Cream

• In a small saucepan, bring the heavy cream and mint leaves to a gentle simmer. Do not boil.

• Remove from heat, cover, and steep for 30 minutes.

• Strain out the mint and chill the cream until cold.

Step 4: Make the Mint Whipped Cream

• Once chilled, whip the infused cream with sugar using a hand mixer until soft peaks form.

Step 5: Assemble the Pavlovas

• Place each cooled meringue on a serving plate.

• Spoon a generous dollop of mint cream into the center.

• Top with a spoonful of macerated strawberry mint sauce.

• Serve immediately.