Preheat your oven to 300°F and line a baking sheet with parchment paper. You can draw a 9-inch circle on the parchment as a guide (I use a cake pan to trace it). This keeps the meringue looking tidy and keeps everything contained while it bakes.

Using an electric mixer, beat your egg whites on medium-high speed until soft peaks form—you'll see them hold their shape but still flop over a little. This takes about 2-3 minutes depending on your mixer. Don't rush this part because it's the foundation of your summer berry pavlova.

Gradually add the superfine sugar one tablespoon at a time while the mixer runs. Keep beating until stiff peaks form and the mixture looks glossy—another 3-4 minutes. This is when you add the vanilla extract and get everything super smooth.

Gently fold the cornstarch into the meringue mixture using a rubber spatula. Do this slowly and carefully—only about 10-15 folds to combine without deflating all that beautiful volume. The cornstarch is what gives your pavlova that signature crispy exterior.

Spread the meringue onto your parchment circle, creating a shallow bowl shape with slightly higher edges. Use the back of a spoon to smooth it out, leaving the center a tiny bit lower than the edges. Bake for 90 minutes until it's pale cream-colored and feels dry on top.

Turn off the oven and crack the door open about 4 inches. Let the meringue sit in there for another 30 minutes to cool down slowly—this prevents cracking. Once it's completely cool, transfer it to your serving plate (I always hold my breath during this step).

Just before serving, whip your heavy cream with powdered sugar and vanilla bean paste until soft peaks form. Top the meringue with the whipped cream, scatter the mixed berries on top, drizzle with honey and lemon juice, then sprinkle those pistachios all over. Serve immediately and watch people lose their minds over your summer berry pavlova.