Step 1: Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper, drawing a 9-inch circle on the reverse side as a guide for your blood orange pavlova recipe.
Step 2: In a clean glass or metal bowl, beat the egg whites on medium speed until soft peaks form.
Step 3: Gradually add the superfine sugar one tablespoon at a time, beating on high speed until the mixture is stiff, glossy, and the sugar has completely dissolved.
Step 4: Gently fold in the vinegar, cornstarch, and vanilla extract with a spatula, being careful not to deflate the mixture.
Step 5: Spread the meringue onto the parchment paper within the circle, building up the sides to create a well in the center for the blood orange pavlova recipe toppings.
Step 6: Bake for 90 minutes, then turn off the oven and let the pavlova cool completely inside with the door closed for at least 3 hours or overnight.
Step 7: Whip the heavy cream with powdered sugar until soft peaks form. Pile the cream into the center of the cooled meringue.
Step 8: Top with fresh blood orange segments and a drizzle of any remaining juice before serving your beautiful blood orange pavlova recipe.