Meringue
Step 1
Preheat the oven to a low temperature (about 180°F). Line a baking sheet with parchment paper and lightly trace a circle to use as a guide.
In a clean mixing bowl, beat the egg whites until soft peaks form. Slowly add the sugar, continuing to beat until the mixture is thick, glossy, and holds stiff peaks. Gently fold in the cornstarch, vinegar, and half of the vanilla.
Spoon the meringue onto the prepared baking sheet, shaping it into a round with a slightly raised edge. Bake for about 90 minutes, or until the outside feels dry and crisp.
Turn off the oven and let the pavlova cool completely inside with the door slightly open. This gradual cooling helps prevent cracking.
While the meringue cools, pour the wine into a large saucepan and bring it to a boil. Add the mulling spices along with the pears, then lower the heat and let everything gently simmer until the pears are tender, about 20 minutes. Remove the pears carefully and set them aside to cool.
Step 6
Stir the sugar into the poaching liquid and return it to a boil. Continue cooking until the liquid thickens and reduces by roughly half, about 20 minutes. Remove from the heat and allow the syrup to cool to room temperature.
Step 7
In a medium bowl, combine the whipping cream, confectioners’ sugar, and the remaining vanilla. Beat with a hand mixer until soft peaks form, about 3–4 minutes.
Assemble
Step 8
Transfer the cooled pavlova to a serving plate. Spread the whipped cream over the top, leaving a slight border around the edges. Arrange the pears over the cream.
