Robyn whisked the egg whites with sugar in a stand mixer for ten minutes. "This is one of the few things I use a timer for," she said. Meanwhile, she prepared a mixture of cornstarch (which prevents the meringue from shrinking during baking), white vinegar (which stabilizes the egg whites, increases their volume, and prevents them from weeping liquid once baked), and vanilla extract, which she added after soft peaks had formed, and then continued whisking until the mixture was thick and glossy. To ensure that her pavlova came out perfectly round, Robyn used a cake pan to trace a circle on a parchment-lined baking sheet. She then turned the meringue out onto the paper and used a rubber spatula to form an even mound crowned with graceful peaks. After it was baked, Robyn's pav was topped with lightly sweet whipped cream, fresh strawberries, sliced kiwifruit, and lashings of homemade lemon curd. The next day, I polished off three slices for breakfast.