• Separate the eggs while they are still cold. It's easier. Separate the yolks from the whites. Keep the yolks in the fridge for other use. Let the whites come to room temperature before using
• Line a large baking sheet with parchment paper. You can trace a 6 inches circle on the parchment to help guiding you with shaping the pavlova later

Prepare meringue:

• Preheat the oven to 300 F (150 C) for a conventional oven and 280 F (140 C) for a convection oven. Position the rack in the middle of the oven. Line one large baking sheet with parchment paper. Don't use a wax paper because it's going to stick badly
• Beat the egg whites until they are foamy and white using a mixer (a stand mixer is best if you have one) I beat on speed 4 on KA. Gradually add the sugar 2-3 tablespoons at a time and wait for about 20-30 seconds in between before adding the next. Once all the sugar is in, increase the speed to 6 and continue to beat until the meringue is glossy, thick and sugar has dissolved. You may need to stop halfway to scrape the sides of the bowl because some sugar sticks to the side of the bowl. This can take 10-15 minutes or even longer. Don't rush the process. Use your clean fingers to feel the meringue. If you feel some grittiness, that means the sugar hasn't completely dissolved yet. Continue beating
  
• The meringue should be thick and glossy and can hold its shape and some sharp lines. Make sure the meringue is really firm and stiff
• Sift in cornstarch and add balsamic vinegar. Just fold until combined with a spatula, using. Don't overmix it. Don't be obsessed with trying to get the color all even out. It's okay. It's Pavlova (a beautiful mess!)
  

Shaping:

• Spoon the mixture onto the parchment, shaping it into a tall-ish mound. Don't shape your Pavlova too tall as it has a higher risk of collapsing. I shaped mine roughly about 2 inches tall. Smooth the surface a bit and flatten slightly to give you some room to pile on cream and topping later
  
• Try not to shape it too much. You'll notice that the more you try to shape it, the messier it gets.

Baking:

• Lower the temperature to 200 F (93 C) for conventional oven, 180 F (82 C) for a convection oven. Place the baking sheet on the middle rack. Set the timer to 2 hours 30 minutes. DO NOT open the oven door during baking. When the time is up, turn off the oven but DO NOT open the oven door. Let the Pavlova cool down in the oven for at least 8 hours or overnight is fine too
  
• The meringue may crack and that's totally normal. Don't be alarmed. It's totally fine.

Store the pavlova until it is ready to be used:

• Store the cooled-down Pavlova in an air-tight container and not a humid place for about 3-4 days
• I have made extra Pavlovas base and freeze them. They freeze well. Once it cools down completely, wrap with a cling wrap and then another layer of foil and put in air-tight container and keep in the freezer for up to one month. Simply take it out on the day you are ready to assemble the cake. It will thaw as you assemble it

Prepare the whipped cream:

• Make sure the heavy cream is really cold
• Whip the cream, syrup from the canned cherries, powdered sugar and cornstarch until it starts to thicken.
• Add vanilla and kirsch and keep whipping until soft-medium peaks. You want it luscious and spreadable, not stiff and grumpy.
  

Assembling:

• Place the cooled pavlova on your serving plate (or cake stand, if you’re going for drama).
• Pile on the whipped cream—it doesn’t need to be neat.
  
• I melted a bit of chocolate and drizzle on top too. This is optional. Do what you like! Scatter the cherries on top. If they look a bit too serious, give them a splash of their syrup for shine.
  
• Finish with crushed peanuts for that perfect little crunch. Shave some dark chocolate over everything. Be generous.