I start by mixing 1 ½ cups granulated sugar and 2 Tbsp. cornstarch in a medium bowl—my sweet base is set aside. In a stand mixer with the whisk, I beat 6 egg whites, a splash of lemon juice, 2 tsp. vanilla, and ½ tsp. salt—1-2 minutes until frothy, my meringue begins. I crank it to medium-high—add the sugar mix a few tablespoons at a time, beating 6-8 minutes to stiff peaks, my glossy cloud forms.

I preheat the oven to 225°F—line a baking sheet with parchment, my prep is ready. I spoon the meringue onto the center—spread it into a 10-inch circle with a dip in the middle, my shape takes form. I bake 2 hours 15 minutes until crisp—cool in the oven 2 hours, my pavlova sets perfectly.

I mix 3 cups strawberries with 2 Tbsp. sugar and a pinch of lemon zest—my topping waits. I beat 2 cups heavy cream with 2 Tbsp. sugar to soft peaks—fold in ¼ cup vanilla yogurt, my cream fluffs up. I spread it over the pavlova—top with strawberries, each slice is a delight that makes me smile.

This process fills me with pride every time—simple steps, big joy! My kitchen smells of meringue and berries. I serve it chilled—pure bliss is ready!