Part 1: Pavlova

1. Preheat  the oven to 225 degrees Fahrenheit.
2. In a small pot, bring water to a boil. Once boiled, lower the heat to low. 
3. Place the egg whites and sugar in a mixing bowl. Place above the boiling water and mix every few seconds until the sugar has melted. You should do this for about four minutes. 
4. Bring the mixing bowl to the mixer and mix it on medium for one minute. 
5. Add the cornstarch and mix on high for about 10 minutes, until you reach stiff peaks. 
6. Add the meringue to your piping bag and start piping the meringues onto a pan topped with parchment paper. Pipe the meringues next to each other or in layers to create the base of your pavlova sandwich. For the top pipe, place the meringues close to each other to create a beautiful top. 
7. Place in the oven for one hour and 15 minutes. Let it cool and place it in an airtight container if you do not plan to serve immediately. 

Part 2: Cream

1. To make the cream, add the heavy cream, powdered sugar, and vanilla extract to the mixing bowl and mix on high until you reach stiff peaks. 
2. Begin assembling the pavlova sandwiches by topping the bottom meringues with cream and then blueberries.
3. Lastly, top the pavlova with the top meringues. 
4. Serve and enjoy!
   1. Store in the fridge if you are not serving immediately.