Carefully separate the egg whites from the yolks. Place the egg whites in a clean, dry mixing bowl.

Using a hand mixer or stand mixer, beat the egg whites at medium speed until they become foamy.

Gradually add the sugar, one tablespoon at a time, continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form. The mixture should hold its shape when you turn the bowl upside down.

Gently fold in the vanilla extract, lemon juice, and cornstarch with a spatula. Be cautious not to deflate the meringue.

Preheat your oven to 290°F (145°C).

Line a baking sheet with parchment paper. For a festive touch, draw a circular wreath shape on the underside of the parchment as a guide.

Transfer the meringue mixture to a piping bag (or spoon it directly) and form the shape of a wreath on the parchment, building up the edges slightly to hold the toppings later.

Place the pavlova in the preheated oven and bake for 1 hour. Do not open the oven door during baking to avoid cracks.

After 1 hour, turn off the oven and allow the pavlova to cool completely inside with the door closed. For the best results, leave it in the oven for several hours or overnight to ensure the perfect crisp texture.

Once cooled, top the pavlova with dollops of freshly whipped cream. Decorate with fresh berries and mint leaves for a festive touch.

Slice, serve, and share this deliciously beautiful dessert with your loved ones, spreading holiday cheer with every bite!