Preheat the oven to 250°F. Line a large baking sheet with parchment paper.

Using a stand mixer with the whisk attachment, beat the egg whites on high speed. Gradually add 1 1/2 cups sugar and continue beating for 6 to 7 minutes until stiff, glossy peaks form.

Add the lemon juice, vanilla extract, and cornstarch. Mix for another 15 seconds until fully incorporated.

Quickly transfer the meringue to the prepared parchment paper. Use a spatula to shape a 10-inch round circle with a deep well in the center for the cream and berries. The center should be lower to hold the toppings.

Bake the meringue at 250°F for 1 hour and 30 minutes. Then turn off the oven and let the meringue cool inside the oven with the door closed for an additional hour.

Once completely cool, remove from the oven. The pavlova can be stored at room temperature in a dry place for up to 2 days before assembling.

To make the topping, beat the heavy cream with 2 Tbsp sugar on high speed for 2-3 minutes until it forms stiff but spreadable peaks. Avoid overwhipping to prevent the cream from turning buttery. You can prepare the cream in advance and refrigerate it until ready to use.

Just before serving, spread the whipped cream over the pavlova and top generously with fresh berries and sliced kiwi. Refrigerate any leftovers.