Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper, using an 8-inch round plate as a guide for shaping the meringue.

In a stand mixer, add the room temperature egg whites and beat on high speed with cream of tartar until frothy, about 2 minutes. Gradually add the caster sugar, one tablespoon at a time. Continue to whip for 8–10 minutes until thick and glossy.

Spoon the meringue onto the parchment-lined baking sheet, shaping it into a disc that is slightly higher at the edges to create a well for toppings.

Bake the meringue in the preheated oven, then reduce the heat to 250°F (120°C). Bake for 1 hour and 30 minutes until dry to the touch. Turn off the oven and let it cool inside.

Once cooled, combine heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl. Beat on medium speed until soft peaks form, about 3–5 minutes.

Top the cooled pavlova with the whipped cream, then add fresh berries before serving.