Preheat the oven to 350ºF (180ºC). Using a pencil, draw a 9-inch (23 cm) circle on parchment paper then turn the paper over and place it on a baking sheet.

Using a stand mixer fitted with the whisk attachment or a hand mixer, whip the egg whites on medium until foamy. Gradually add the granulated sugar, a little at a time, and whip until thick and glossy and stiff peaks form. Add the cornstarch and whip until just combined.

Spoon the pavlova onto the prepared parchment paper within the circle. Create a small crater by making the sides a little higher than the center.

Lower the oven temperature to 215ºF (100ºC). Place the pavlova in the oven on the middle shelf. Bake for 1 hour and 30 minutes, or until firm and dry on the outside. Turn off the oven and let the pavlova cool completely inside.

For the poached pears, in a medium saucepan, bring the water, sugar, lingonberries, and cinnamon stick to a boil over medium-high heat. Cook until the sugar has dissolved. Press the lingonberries to release their juices. Lower the heat and bring to a gentle simmer. Add the pears, submerging them completely, and simmer for 10 minutes, turning as needed. Remove from heat and let cool in the liquid for at least 30 minutes.

Remove the pears and set aside. Bring the liquid to a boil and cook until reduced by over half and thickened to a syrup consistency. Strain the liquid to remove the berries and cinnamon stick.

For the whipped cream, whip the heavy cream and confectioners’ sugar until stiff peaks form.

To serve, spread the whipped cream on top of the pavlova. Add the poached pears and drizzle some syrup on top.