Slow Cooker Pavlova

1. Preheat the Oven:

1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.

2. Prepare the Meringue:

1. In a clean, dry bowl, beat the egg whites until stiff peaks form.
2. Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites. Ensure the sugar is fully dissolved.
3. Gently fold in the vinegar, cornstarch, and vanilla extract.

3. Shape the Pavlova:

1. Spoon the meringue mixture onto the prepared baking sheet, shaping it into a circle or oval with a slight indentation in the center.

4. Bake:

1. Place the pavlova in the preheated oven and immediately reduce the temperature to 250°F (120°C).
2. Bake for 1.5 to 2 hours or until the pavlova is crisp on the outside and marshmallow-soft on the inside. It should be lightly golden.
3. Turn off the oven and let the pavlova cool completely inside the oven with the door ajar.

5. Top and Serve:

1. Once the pavlova is cooled, carefully transfer it to a serving platter.
2. Whip cream until stiff peaks form, and spread it over the pavlova.
3. Top with fresh fruits of your choice.
4. Slice and serve.

Enjoy your homemade pavlova! Remember that pavlova is best served soon after assembly to maintain its crisp exterior and fluffy interior.