How to Make
Kathy V's SPOOKY Pavlova

1.  Preheat oven to 225°F. Space two racks as per below***
2. Line 2 large baking sheets with parchment paper.
3. Place egg whites, lemon juice, cornstarch, and salt in the bowl of a stand mixer or a large bowl. Using the whisk attachment or a hand mixer, whisk egg whites on medium-high speed until stiff peaks form.
4. With the mixer still running on high speed, add sugar, 1 tbsp at a time. Whisk until the egg whites hold stiff peaks after each addition. Continue whisking after all the sugar has been added and until meringue holds stiff peaks, are thick, glossy. Whisk in vanilla extract.
5. Mound ¾ of meringue mixture onto prepared baking sheet. Save ¼ for ghosts. Place a small dab of meringue underneath each corner of parchment paper on the baking sheet to help the paper stick in place. Spread meringue into an 8-inch circle, about the size of a large plate. Indent the centre slightly, leaving a 1-inch border around the edges. Use the back of your spoon to mould into a nice circle. THEN QUICKLY prepare the ghosts.
6. To make ghosts, use ¾ of meringue for above and save ¼ of mixture. Put into a piping bag or large ziplock bag and cut a half inch out of the corner. To pipe the ghosts on the second baking sheet, start with a wide base and thin out to form the head, you can use a skewer or toothpick to shape arms or experiment with funky shapes. 
7. ***Place meringue on the middle rack of preheated oven (ensure there is room to place to baking sheets allowing for ghosts to slide in), for 1 hour and 15 minutes. 
8. Put that tray of ghosts into the oven on the shelf below the pavlova. Bake the ghosts for 40 minutes or until set, then remove them. Continue to bake the large pavlova for duration noted (about another 35 minutes). 
9. Turn oven off. Let meringue cool completely in oven (at least 2 hours) or preferably, overnight
10. When ghosts are cooled, use a tiny paint brush or toothpick and add eyes with black food colouring.
11. Combine strawberries with 2 tbsp sugar and let sit for 25-30 minutes, until sugar is dissolved, and you start to see strawberry juices pooling in the bottom of the bowl.
12. When ready to serve, whip the cream with 1 tbsp sugar, or use cool whip. Dollop whipped cream on top of pavlova. (Save a bit for Ghost Glue!)
13. Top with strawberries and any strawberry juices (drizzle juices for spooky effect). Use a dab of whipped topped under ghosts and “glue” or stage around the large pavlova ring.
14. You can save some fruit to drizzle over top individual servings if wished.
15. Serve immediately after adding fruit and whipped toppings!.