. Prepare the Meringue Base

1. Preheat the Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a large circle (about 8-10 inches in diameter) as a guide for your meringue.
2. Whisk the Egg Whites: In a large, clean mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form (about 3-4 minutes).
3. Add Sugar: Gradually add the granulated sugar, a little at a time, continuing to beat the egg whites until stiff, glossy peaks form (about 5-6 minutes).
4. Add Flavor and Structure: Gently fold in the vanilla extract, vinegar, and cornstarch. These will help stabilize the meringue and give it a smooth texture.
5. Shape the Meringue: Spoon the meringue mixture onto the parchment paper, using the drawn circle as a guide. Spread it out evenly and smooth the top to form a flat surface with slightly raised edges.
6. Bake: Bake the meringue in the preheated oven for 1 hour to 1 hour and 30 minutes, until the meringue is dry to the touch and can be easily lifted from the parchment paper. Turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar. This prevents cracking by allowing it to cool slowly.

2. Prepare the Irish Cream Filling

1. Whip the Cream: While the meringue is cooling, pour the heavy whipping cream into a large mixing bowl. Using an electric mixer, beat the cream on medium speed until it begins to thicken (about 2-3 minutes).
2. Add the Liqueur and Sweeteners: Add the Irish cream liqueur, powdered sugar, and vanilla extract. Continue beating until the cream reaches soft peaks (about 2-3 minutes more). Be careful not to overwhip, or the cream may become too stiff.
3. Chill: Place the whipped Irish cream filling in the refrigerator until you are ready to assemble the pavlova.

3. Assemble the Pavlova

1. Place the Meringue on a Serving Platter: Once the meringue is cool and crispy, carefully transfer it to a large serving platter or cake stand.
2. Spread the Irish Cream Filling: Using a spatula, spread the Irish cream filling evenly over the top of the meringue, leaving a small border around the edges.
3. Top with Fresh Fruit: Arrange the fresh strawberries, raspberries, and blueberries on top of the cream layer. Feel free to get creative with the arrangement – a swirl of berries or a neat, symmetrical pattern both look beautiful.
4. Garnish: For an extra touch of elegance, garnish with fresh mint leaves or a drizzle of extra Irish cream liqueur.
5. Chill: Refrigerate the assembled pavlova for at least 30 minutes to allow the flavors to meld together.

4. Serve and Enjoy

• Slice and Serve: When you’re ready to serve, use a sharp knife to slice the pavlova into wedges. The meringue should be crispy on the outside and soft on the inside, and the cream should be smooth and indulgent.
• Pair with Drinks: This dessert pairs wonderfully with a glass of sparkling wine, coffee, or even more Irish cream liqueur for a truly luxurious experience.
• Perfect for Sharing: This pavlova is ideal for parties or gatherings. The layers look stunning and are perfect for sharing with friends and family.