1. Add 5 egg whites at room temperature to a large bowl and begin mixing using a mixer at high speed until it turns foamy. This will take a couple of minutes.

2. Add one and a quarter cups of white granulated sugar and continue mixing at high speed. When the mixture turns silky smooth, add two teaspoon of cornstarch, one teaspoon of lemon juice and one teaspoon of vanilla extract. Mix until the ingredients are incorporated.

3. Preheat your oven to 225 F. Line a 16 inch x 12 inch baking tray with parchment paper. Insert the pavlova mix into a piping bag fitted with a large star tip. Then create disks of size 3 inches in diameter and 1.5 to 2 inches in height. Press on the center using a spoon to create space for adding whipped cream later. Bake at 225 F for 1 hr and 15 mins. Afterwards turn off the oven and leave the tray inside the oven for 30 mins to help the pavlovas settle.

4. Add one and three-quarters of cold heavy whipping cream to a large bowl and mix using a mixer at high speed. Add three tablespoons of white granulated sugar and continue mixing for 3 – 4 minutes or until stiff peaks form.

5. Insert the whipped cream into a piping bag fitted with large star tip and fill in the centers of the baked pavlovas. Add the strawberries and blueberries as topping.