Mini Pavlova with Fresh Cream and Berries

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream.
Recipe:
4 egg whites
1 c. sugar
1 Tblsp Vanilla extract
2 Tsp cornstarch
1 C. Heavy Cream
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw 3-inch circles on the parchment paper.
In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract and cornstarch
poon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
Bake for 1 hour, turn oven off and leave in oven for another 1 hour.
In a small bowl, beat heavy cream until stiff peaks form; set aside.
Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with strawberry slices and blueberries.