Preheat Oven:
Preheat the oven to 130°C (260°F) and line a baking sheet with parchment paper.
Whip Egg Whites:
In a clean mixing bowl, add the 6 egg whites. Be careful not to get any egg yolk in the whites. Whip on medium speed until soft peaks form (about 2-3 minutes).
Add Sugar Gradually:
Slowly add the sugar, 1 tablespoon at a time, while continuing to whip. This should take about 5 minutes. The mixture should become thick and glossy.
Check Sugar Dissolution:
Beat for another 5-7 minutes on medium speed until the sugar is completely dissolved. Test by rubbing a small amount between your fingers—there should be no graininess.
Add Stabilizers:
Add the corn flour, vinegar, and vanilla extract to the mixture. Gently fold to combine.
Shape the Pavlova:
Turn the pavlova mixture onto the lined baking sheet. Use a spatula to form it into a circle, leaving the edges slightly jagged for a rustic look.
Bake:
Bake for 50 minutes. After baking, turn off the oven but leave the pavlova inside to cool completely for at least 6-8 hours or overnight. Do not open the oven door during this time. ⏳
Prepare Toppings:
Whip the heavy cream to soft peaks.
Assemble and Serve:
Transfer the cooled pavlova to a serving plate, top with whipped cream, and decorate with fresh kiwi and other fruits. Slice and enjoy!