Preheat your air fryer to 300°F (150°C) and line the air fryer basket with parchment paper.

Whisk the egg whites in a clean mixing bowl on medium speed until soft peaks form (about 3-4 minutes).

Gradually add the granulated sugar, one tablespoon at a time, while whisking on high speed until stiff, glossy peaks form and sugar is dissolved (about another 3-4 minutes).

Gently fold in the vanilla extract, white vinegar, and cornstarch with a spatula, taking care not to deflate the meringue.

Spoon the meringue mixture onto the parchment paper, forming a circular shape with a slight indentation in the center.

Lower the air fryer temperature to 250°F (120°C) and air fry for about 30-35 minutes until the pavlova is crisp and dry outside but soft inside.

Turn off the air fryer and leave the pavlova inside to cool completely.

Whip the heavy cream until stiff peaks form, being careful not to overwhip.

Once cooled, transfer the pavlova to a serving plate, spread the whipped cream on top, and arrange your fresh fruits artistically. Garnish with mint leaves if desired.