Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and, if desired, draw an 8-inch circle on the underside of the parchment to use as a shaping guide for the pavlova.

In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating continuously until the meringue is thick, glossy, and smooth to the touch. Rub a small amount between your fingers to ensure the sugar is fully dissolved before proceeding.

Gently fold in the white vinegar, cornstarch, and vanilla extract using a spatula. Mix just until combined, taking care not to deflate the meringue.

Spoon the meringue onto the prepared baking sheet, using the circle as a guide. Shape into a round with smooth sides and a shallow well in the center to hold the toppings later.

Bake for 1 hour 15 minutes. After baking, turn off the oven and let the pavlova cool inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracking.

In a cold mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. The cream should hold its shape but remain smooth and airy.

Carefully transfer the cooled pavlova base to a serving platter. Spoon the whipped cream into the center well, then top with fresh raspberries. Garnish with edible flowers and pastel meringue eggs or mini candies.

Serve immediately after assembling for best texture.