Preheat an oven to 210°F. Draw 1 10? circle or 6? in circles (using a cake pan or ramekins as a guide) on the parchment paper. Place the paper in the baking sheet, ink side down so you’re not putting the food on the marked side.

Measure out 2 ounces of sugar and mix it in with the cornstarch in a bowl. Set aside.

Add the egg whites and lemon juice to a separate bowl and begin whipping at high speed.

Once the egg whites are quadrupled in size (they will appear very foamy), begin adding the 6 ounces of sugar not mixed with the cornstarch into the egg whites while whipping, adding the sugar slowly.

Continue whipping the egg whites on high until they form stiff peaks.

Reduce the mixer to low and add the cornstarch and sugar mixture and the vinegar. Mix until both are completely mixed in. Be careful not to over whip the eggs.

Using a cake spatula, shape the pavlova to fit in the circles you drew. Each pavlova should be about 1 inch tall. I try and make the the shape as cylindrical as possible but you can really give is just about any shape you want. You can can also pipe them if you’d prefer to use that method.

Bake the shaped meringue in the preheated oven for about 1 hour. The outside will feel sturdy and dry like a rigid shell when done. Take care not to over bake it as it is better to have a softer inside than a dried out interior.

Let the meringue disks cool at room temperature. Begin preparing the whipped cream.

Whip the heavy cream, sugar and vanilla until stiff peaks form.

Once the meringue disks are cool to the touch, spread the whipped cream on top of each. You can shape the whipped cream to any shape you wish.

Lightly cover the pavlovas with plastic wrap and place in the refrigerator for 3 to 4 hours.

Kiwi & Champagne Sauce:

This recipe will yield about 1 cup of sauce.

Heat all the ingredients in a heavy bottomed pot over medium-high heat until the begin to boil

Adjust the heat to keep the mixture at a steady, but not aggressive boil. Boil the mixture, stirring often, until it begins to form a jam-like state, about 15 to 20 minutes.

Pass the mixture through a fine mesh sieve, saving all the juice. Be sure to press on the fruit in the sieve to squeeze out all the juice.

If the reserved sauce is not thick enough, put it back in the pot and boil it lightly until it reaches the desired thickness.