In a small bowl, use a fork to combine sugar and cornstarch.

Beating egg whites should be a simple process. Keep in mind that you’ll want to start with spotless equipment and make sure there is no yolk at all in your mixture – even a spec of grease or yolk can leave your egg whites flat. In a large bowl, use beaters on medium speed to beat the egg whites 3 minutes. Add cream of tarter and continue beating 1 minute more. With mixer on medium-high, add sugar mixture a bit at a time. Continue beating until merengue is shiny and smooth, and forms stiff peaks, 4 – 5 minutes. Finally, add vanilla extract and mix just until incorporated.

Use two spoons to dollop merengue onto prepared baking sheet. Each mound should be about 4-inches wide. Smooth the mounds so that they’re round, and press an indentation into the center of each.

Bake 50 – 60 minutes. Check pavlovas as they cook – if they are taking on any color, edge heat lower. Otherwise, carefully rotate baking sheet halfway through cook time. When pavlovas are done, the outer shell with be firm to the touch but still have some flexibility and the edges will be a faint golden hue. Overcooking, or anything more than the faintest color, will lead to a dry, disappointing pavlova. Turn off oven heat, leave the door slightly ajar, and allow pavlovas to cool completely in the oven. Pavlovas will keep quite well in a dry, airtight container for up to 3 days.

Before serving, fold in remaining sliced berries.

Whip cream to very soft peaks, and drizzle in remaining tablespoon of honeysuckle syrup.