Preheat oven to 300 degrees F.
Line baking sheet with parchment paper, draw an 9-inch circle on the parchment paper, then a 6-inch circle directly in the middle of the 9-inch circle. This will create the outline for your wreath.
In a large bowl beat egg whites until stiff peaks appear (don’t over beat), very slowly add the sugar, about one tablespoon at a time. Beat until thick and glossy.
Gently fold in the cornstarch, lemon juice, vanilla, and salt, being careful not to over mix (at this point you can add a tablespoon of cocoa powder, 1 tsp peppermint extract or 1 tsp pumpkin pie spice for extra flavour).
Spoon mixture inside the two circles drawn on the parchment paper.
Bake for 1 hour, cool on wire rack.
Place a medium metal bowl in the freezer for 10 minutes to chill.
In the chilled bowl, whip the heavy cream, powdered sugar and vanilla on low for a couple minutes, turn up to medium and whip until soft until medium peaks form.
Once the pavlova is cooled spoon the whipped cream on top and add desired toppings.