• Preheat your oven to 350 degrees F. (NOTE: you will reduce this temperature later).

  Line two baking sheets with parchment paper. Trace a circle on each, using an 8-inch or 9-inch round cake pan as your guide. Flip the parchment paper over, so the pencil doesn't get on the pavlova. Set aside.
• In the bowl of an electric mixer, with the whisk attachment, beat the egg whites and salt on medium-high speed until soft peaks begin to form.

  Note: the eggs will foam first and then come together to create soft, white peaks. Be patient. This will take a few minutes.
• Once the soft peaks have formed, gradually (very gradually), add the sugar (about one tablespoon at a time).
• After the sugar is incorporated and stiff peaks have formed, stop the mixer and fold in the cornstarch, cream of tartar (or vinegar), vanilla bean paste, and food coloring (if using).
• Divide the meringue in half and pour one half onto each of the parchment sheets with circles on them. Gently spread the meringue to the edge of the circle you drew, making sure the top is fairly level. The edges don't need to be perfectly round or even. In fact, the more rustic and left alone, the better.
• Place the pavlovas in your oven. If you have two ovens, you can place one baking sheet in each. If you have one oven, you can place both baking sheets in at once, on two different racks, making sure to switch the baking sheets halfway through baking.
• When you place the pavlova in the oven, immediately reduce the temperature to 225 degrees F.
• TWO OVENS: If you are using two ovens with one pavlova in each, your bake time will be about 50 to 60 minutes.

  ONE OVEN: If you are using one oven with two pavlovas, your bake time will be closer to 70 to 90 minutes.

  You are looking for the meringue to harden, but not get too brown or crack too much around the edges.
• Once the pavlova is done baking, turn the oven off and allow the pavlova to cool completely in the oven.

For the Custard

• To make the custard filling, whisk together the sweetened condensed milk and water until combined. Stir in the pudding mix and then refrigerate until set, about 5 to 10 minutes.
• Using a whisk attachment, beat the heavy whipping cream until stiff peaks form. Fold whipped cream into the pudding mixture.

Assembly

• Place one pavlova layer on a cake stand or plate. Cover with half of the pudding mixture and then fresh berries. Repeat with second layer.
• Serve immediately or coverate and refrigerate until you're ready to serve.