Preheat your oven to 300°F and line a baking sheet with parchment paper. Make sure your bowl is completely dry — any water will sabotage your meringue before you even start. I learned this the hard way when I grabbed a slightly damp bowl once and spent 10 minutes wondering why nothing was whipping up.

Add your 2 egg whites, salt, and cream of tartar to the bowl and beat on high speed for about 3-4 minutes until soft peaks form. You'll see the mixture get fluffy and white, which is exactly what you want. Stop and check by lifting the beaters — peaks should curl over gently.

Gradually add the 1/2 cup caster sugar while the mixer runs, adding it a tablespoon at a time over the next 5 minutes. This slow process prevents graininess and gives you that glossy, stiff-peak meringue. Once you're done, the mixture should look shiny and hold stiff peaks that don't fold over.

Gently fold in the vanilla bean paste and cornstarch using a spatula, being careful not to deflate all that beautiful air you just created. This is where you want to be gentle — think folding, not stirring. I usually do about 8-10 gentle folds until it's just combined.

Spoon the meringue onto your prepared baking sheet in a rough circle about 8 inches across, creating a slight well in the center with the back of a spoon. The well is key because it's where you'll pile your berries and cream later. This Easter pavlova recipe looks more rustic than perfect, and honestly that's the whole charm.

Bake for 90 minutes at 300°F, then turn off the oven and crack the door open slightly (prop it with a wooden spoon works great). Let it sit inside for another 30 minutes while the oven cools. This slow cooling prevents cracks from forming across the top — don't skip this part because it actually works.

Remove and cool completely on the baking sheet for at least 30 minutes before transferring to your serving plate. Whip the heavy cream with powdered sugar and vanilla until soft peaks form, then top the cooled meringue with cream and your mixed berries. Drizzle lemon juice over the berries, add the agar-agar powder if using, and scatter mint on top right before serving.