Preheat oven to 300°F.

Line a baking sheet with parchment paper.

While eggs are still cold, separate the yolks from the whites.

Place egg whites in a glass bowl and allow it to reach room temperature.

Add one pinch of salt and beat egg whites until soft peaks form.

Add sugar one spoonful at a time while continuously beating egg whites. The egg whites will turn glossy.

When there is 1/4 cup of sugar left, add 1 tsp of corn starch to the sugar and continue beating until hard peaks form.

Spoon mixture onto baking sheet, about 1 inch thick. Create either one large pavlova or 5 individual ones.

Bake for 60 minutes for single large pavlova or 50 minutes for the 5 individual ones.

Turn off and allow to cool completely before removing from the oven.

In separate bowl beat heavy cream and powdered sugar until whipped.

Top with berries or other assorted fruits.