1. Preheat the oven to 300°F and line a baking sheet with parchment paper. Draw an 8- to 9-inch circle on the parchment, then flip it over.

2. Add egg whites and salt to a clean bowl. Beat on medium speed until soft peaks form.

3. Add granulated sugar one tablespoon at a time, beating well after each addition until the meringue is glossy and forms stiff peaks.

4. Gently fold in cornstarch, vinegar or lemon juice, and vanilla extract.

5. Spoon the meringue onto the parchment circle and shape it into a round mound with slightly raised edges and a shallow center.

6. Place the pavlova in the oven and immediately reduce the temperature to 250°F. Bake for 75 to 90 minutes, until the outside feels dry and crisp.

7. Turn off the oven and let the pavlova cool inside with the door slightly ajar for at least 1 hour.

8. Beat cold heavy cream with powdered sugar and vanilla until soft to medium peaks form.

9. Spoon whipped cream over the cooled pavlova, then top with raspberries, strawberries, blueberries, currants or pomegranate, and fresh herbs.

10. Serve soon after decorating for the best crisp edges and creamy center.