If using Red Wine-Poached Pears as your fruit filling, prepare that recipe before starting the pavlova .

Preheat oven to 300°F.

Line a baking sheet with parchment paper. Using a 7-inch cake pan or bowl as a guide, draw 2 separate circles on the parchment paper. Flip the paper so the pencil side is down, then place on a baking sheet and set aside.

Add the egg whites and salt to the bowl of a stand mixer with the whisk attachment. Whip on medium speed almost until soft peaks form, then gradually add the sugar 1 tablespoon at a time. When all the sugar has been added, continue whipping until the meringue has stiff peaks.

Using a spatula, fold in the vanilla, then sift in the cream of tartar and cornstarch. Transfer the meringue to a piping bag with a large star piping tip, then pipe meringue onto the circle templates on the baking sheet.

Place pavlovas in the oven on the center rack and immediately reduce the oven temperature to 260°F.

NOTE: Do not open the oven door during baking!

Bake for 45 minutes, then turn oven off and let the pavlovas cool inside the warm oven. Pavlovas can be left in the oven for 2–12 hours.

After cooling, whip the whipping cream with powdered sugar.

Use an offset spatula to gently loosen the pavlovas from the parchment paper, then place 1 pavlova on a serving platter or cake board (it will be too delicate to transfer after assembly). Pipe the whipped cream around 1 pavlova, then arrange poached pears on top. Place the second pavlova wreath on top, then repeat piping cream and arranging fruit.

Serve immediately to avoid the pavlova softening.