Preheat the oven to 130 C.

Whisk together the sugar and cornstarch in a small bowl and set aside.

Coat a baking tray with cooking spray and line it with parchment. Draw a 20 cm circle in the center of the parchment using a cake pan or bowl. Flip the paper so the pencil side is down. Set aside until ready to use.

Add the egg whites to a very clean large glass bowl.

Using a hand-held electric mixer, beat the egg whites with salt on medium-high speed until soft peaks start to form, about 2 minutes.

Add the cornstarch-sugar mixture in 4 to 5 additions, about 1 tablespoon at a time, to the egg whites, beating the mixture in between each addition. This will take about 5 minutes.

Add the vanilla and beat until well incorporated. Continue beating until stiff peaks form, about 1 minute more. You should be able to hold the bowl upside-down without the egg whites falling.

Use an offset spatula and the back of the spoon to shape the meringue.

Pile the meringue in the center of the circle drawn on the parchment. Use the back of a spoon to spread it into a round about 5 cm high around the edge and then create a little dip in the top.

Put the meringue in the oven, and reduce the heat to 100 C. Bake for about 1 hour until crisp, dry, and slightly tan on the outside.

Turn off the oven but leave the pavlova in the inside of the oven to cool for about 2 hours. Open the oven door slightly with the help of a spoon or something like that to help the warm air to escape.

The pavlovas are done when the outside is slightly crisp while the inside is still soft. Allow them to cool completely on a wire rack.

Once the meringue is cold, and before serving, prepare the whipped cream by whisking the heavy cream and sugar until stiff peaks form.

Wash the strawberries and then pat them dry with paper towels, making sure to absorb as much water as possible.

Remove the hull and slice the strawberries. I cut a few of them into halves.

Carefully peel off the parchment and place the pavlovas on a serving platter or cake board before topping. Then, spread the whipped cream on the meringue. Arrange the strawberries on the whipped cream as you like.

Mix the jam and honey in a small bowl. Drizzle it over Pavlova as you like.

Your Pavlova is ready to serve! Serve & Enjoy!