Preheat the oven to 275 degrees Fahrenheit and make sure that it is at the right temperature for baking the pavlova.

Start by separating the egg yolks from the whites. Place the egg whites in the bowl of an electric stand mixer or in a mixing bowl with a hand mixer with the whisk attachment.

Add the baker’s sugar to the egg whites in the mixer bowl. Whip the mixture on high speed for approximately 15 minutes until it becomes very thick and smooth in texture and soft peaks form.

To create the meringue layers, pipe the meringue out in moon shapes, resembling reversed letter “c” shapes, overlapping each other to form a large circle along the visibly traced circle on a sheet of parchment paper. Fill in the middle of the circle with more piped meringue.

Alternatively, you can make them round by marking the size on parchment paper using a pencil and then flipping the paper over and using it as a guide to pipe out your meringue.

Carefully transfer the parchment paper or silicone baking mat with the piped meringue onto an aluminum-insulated cookie sheet and place it on the top oven rack. This means that the pavlova will be baking directly on the oven rack, without the cookie sheet.

After baking, turn off the oven and allow the meringue to cool in the oven overnight. This gradual cooling process is important to prevent cracking.

In a chilled mixer bowl, pour 2 cups of heavy cream. Add baker’s sugar to the cream and beat it until it thickens and becomes smooth in texture.

It may be necessary to scrape down the sides of the mixer bowl with a spatula halfway through whipping to make sure that both the cream and sugar are fully incorporated.

To assemble the pavlova cake, fill approximately one-third of the cream into the same piping bag that was used for the meringue. Pipe the cream onto the meringue layers in the same manner as before.

Next, spread and mix the fruit of your choice on top of the cream. This allows for a delicious and visually appealing topping for the pavlova cake.

Allow the cake to cool for about an hour before slicing and enjoying. This cooling time helps the flavors to meld together and the cream to set properly.

Your delicious Pavlova Cake is ready to be served!