Preheat the oven to 275°F. Line a half sheet pan with parchment paper or a silicone baking mat.

In a large mixing bowl, whip the egg whites on medium-high speed using a handheld or stand mixer.

Add in the granulated sugar slowly – it should take 2-3 minutes to add all the sugar. Once all the sugar is added, add the vanilla extract and whip until stiff peaks form.

Transfer the mixture to the baking sheet and use a spoon or offset spatula to create a well in the center.

Bake for 90 minutes or until the pavlova is firm and dry in the center but not brown on top.

Turn off the oven and leave the pavlova to cool inside – about 1-2 hours.

Pipe or spoon the whipped cream onto the cooled pavlova and top with fresh berries, mint leaves, and lemon zest. Enjoy immediately.