• Preheat oven to 275°F / 135℃ and place a rack in the bottom 1/3 of the oven. Trace a 6-inch / 15cm circle on a piece of parchment and set it, upside down, on a baking sheet.

To Make the Meringue

• In a stand mixer fitted with the whisk attachment, combine the egg whites, salt and cream of tartar (if using) and beat on medium-high speed until medium stiff peaks form, about 3 minutes.

  Pro Tip: We are asking the egg whites to hold strong in a tall shape, so adding the cream of tartar (acid) will give the proteins in the eggs that added jolt of power.
  
• Turn the mixer speed to medium-low and drizzle in the water.

  Pro Tip: If you've made this recipe before, you may notice that I have reduced the amount of water. This is because the eggs are changing and I find the whites, even in fresh eggs are not as strong. If you raise your own chickens and have super strong egg whites, you can continue using 3 Tbsps water. See my FAQ section to learn more about why I am using water at all.
• Slowly sprinkle in the sugar a little at a time; this may take a minute or so. Turn the speed to high and whip until very stiff, glossy peaks form, about 5 minutes.

  Pro Tip: Using superfine sugar is a game changer, since it dissolves faster, so you are less likely to get weeping (sugar escaping from the meringue during baking). I have a YouTube video on how to make superfine sugar easily from granulated sugar.
• Turn the speed back to medium and add the vanilla and vinegar to the meringue. Mix for 30 seconds.
• Remove the whisk attachment and by hand, gently fold the cornstarch into the whipped meringue. This should take about 15 seconds.

  Pro Tip: Using the whisk attachment to do the folding will incorporate the cornstarch without deflating the air you whipped into the egg whites.
  

To Shape and Bake the Tutu Pavlova

• Mound the meringue onto the stenciled circle on the prepared parchment paper. Using a metal spatula, smooth the mound, keeping it within the circle. Flatten the top, like the shape of a volcano.
  
• With a medium-sized metal spatula, starting at the base of the meringue mound, swipe grooves into the sides, creating swooshy curls at the top.

  Very gently create a slight indentation at the top, like a crater in the volcano.

  Pro Tip: Doing this crater step will help the pavlova create a cavity to fill as it bakes.
• Bake for 60 minutes or until the meringue starts to turn a very pale tan color, then reduce the heat to 250°F and continue to bake for an additional 45 minutes. Turn off the oven (don't open the door), turn on the light in the oven and let the meringue sit in the cooling oven for at least another hour, but it can be stored like this overnight or even up to 24 hours.

  Pro Tip: The light in the oven throws off just enough heat to keep the pavlova dry as it sits in the oven, so it is a great way to store it, especially if it is a humid day.

  NO LIGHT? If your light doesn't work, don't worry, you will just want to leave the door shut for as long as possible and don't open it until you are ready to fill.
• While your pavlova cools in the oven, make your lemon curd. This can actually be done a few days in advance.

To fill the Pavlova

• When you remove the pavlova from the oven, the center will have collapsed and create a cavity for your filling. If the top doesn't fall into the cavity completely, use a paring knife to carefully open up a hole in the top. The outer edge may crack a touch too, but no one will notice once you add the filling.
  
• Run a metal spatula under the pavlova to release it from the paper and carefully transfer to a serving plate before filling.

  Pro Tip: Once the Tutu is filled it is quite difficult to move, so be sure to fill it on the plate you intend to serve it on.
• Make the Perfect Whipped Cream, whipping it to stiff peaks.

  Using a rubber spatula, fold half of the whipped cream into 1/2 cup / 130g of the lemon curd.

  Fit a pastry bag with a large round tip and fill with the cream-curd mixture. Being careful not to break the delicate spikes you created on the top. Gently position the pastry tip into the crater of your pavlova and fill the cavity with the curd mixture about half full. (Alternatively, carefully spoon in the mixture.)

  Spoon about 1/4 cup / 65g of the remaining lemon curd over it, then sprinkle with some of the berries. Repeat with the remaining cream-curd mixture, filling the cavity to nearly the top, and then the remaining lemon curd. Finish with the remaining berries.
  
• Refrigerate the pavlova for about 1 hour before serving to make it easier to cut. Dust with confectioners' sugar just before serving.

How to Make Mini Pavlovas

• Preheat oven to 275°F. Trace eight 2 or 3-inch circles (depending on how mini you want), make sure they have two inches between them, so the pavlovas have room to puff slightly, on a piece of parchment and set it in a baking sheet.
• Follow the recipe above to make the meringue.
• Mound the meringue evenly into the circles on the parchment. Use a small offset spatula to shape, smooth and create the fluting in the meringues.
• Bake at 275°F for 20 minutes or until the meringue starts to turn a very pale tan color, then reduce the heat to 225°F and continue to bake for 30 minutes. Turn off the oven (don't open the door), turn on the light in the oven (don't stress if the light doesn't work) and let the meringue sit in the cooling oven for a couple hours, or even overnight.
• Fill and decorate as noted above. You can assemble these a few hours before serving. They actually benefit from some time in the refrigerator.