Preheat the oven to 90°C (195°F) and line two baking sheets with parchment paper.

In a stand mixer, beat the egg whites until foamy.

Gradually add the sifted icing sugar while continuing to beat until bright white and stiff peaks form.

Add cornstarch and vanilla extract to the meringue mixture and whip until just combined.

Form small mounds of meringue (approximately 5cm in diameter) on the prepared baking sheets, leaving space between each, and create a small dent in the center of each mound.

Bake the meringues for 60 minutes at low temperature.

After baking, switch off the oven and leave the meringues inside to cool completely for approximately 2 hours.

Remove the meringues from the oven and arrange them in a wreath shape on a large serving platter.

In a mixing bowl, whip the heavy cream with sifted icing sugar and vanilla extract until medium-stiff peaks form.

Spoon or pipe whipped cream onto the center of each pavlova mound. Garnish with fresh berries and mint leaves.

Serve the pavlova wreath immediately.