Preheat your oven to 275 degrees. Line a flat cookie sheet with parchment paper to prevent the pavlova from sticking.

In a small bowl, mix together the sugar and cornstarch until well combined.

Separate the egg whites and place them in a mixing bowl. Beat them with a mixer at medium speed. Once they turn foamy, add the cream of tartar and continue beating for about 4 minutes.

Increase the mixer speed and gradually add the sugar mixture, pausing between additions to ensure it is well combined. Continue whipping until the mixture is smooth and glossy.

Take the meringue mixture and shape it into an 8-inch circle on the parchment-lined sheet.

Bake in the preheated oven, then turn off the heat and let the pavlova cool inside the oven, undisturbed, for several hours.

Whip the heavy cream with a bit of sugar until soft peaks form.

Once the pavlova has cooled completely, top it with the whipped cream and an array of fresh fruits.