Preheat oven to 300°F (150°C) (remember to lower the temp when putting pavlova in oven). Line a baking sheet with parchment paper.

To Make a Wreath: Draw a wreath template to ensure you get one dollop per guest. Draw two circles on the back side of the parchment paper. Make a 10 inch (25 cm) then a 6 inch (15 cm) circle inside to create a wreath. Draw 8 to 10 circles in between the two rings.

To Make Mini-Pavlovas: No template required, but you may want to prep two baking sheets to allow at least 1-2 inches between each mound.

In clean, dry glass or metal bowl (must be free of any traces of grease), beat egg whites with an electric mixer starting on low speed. Gradually increase speed until soft peaks form.

Add cream of tartar (or vinegar) to side of bowl and beat in. Add cornstarch and beat in.

While beater is running, slowly add sugar, one tablespoon at a time until the mixture is stiff and glossy.

Beat in vanilla extract until just combined.

Spoon stiff egg whites into a clean piping bag with a large plain tip or simply a plastic bag with a corner cut out. Pipe individual mounds or follow your pencil markings to create a wreath. Use back of a spoon to make a divot in each mound.

Place baking sheet in preheated oven and immediately reduce the temperature to 225°F (107°C). Bake for 50 - 60 minutes. No peeking or bouncing while pavlova is baking! The exterior should feel crisp, and the pavlova should lift off the parchment paper easily. You don't want the pavlova to turn brown.

Turn off oven and let Pavlova cool completely (at least one hour) to prevent it from collapsing or cracking.

Once cooled, carefully transfer Pavlova to serving plate. To each divot add 1 Tbsp lemon curd followed by 2 Tbsp whipped cream and 2 Tbsp berries. Garnish with mint or toasted almonds or coconut.

Slice carefully between dollops and serve immediately.