Preheat the oven to 120C and line a baking tray with greaseproof paper. Mark out an 8-inch circle in the middle as a rough guide for your pavlova.
Add the egg whites to the bowl of a free standing mixer. Using the whisk attachment turn on a medium speed until stiff peaks form. Slowly begin adding the sugar a tablespoon at a time. Continue whisking at medium speed until the meringue is stiff and glossy. You should also be able to rub the meringue between two fingers and not feel any sugar. Add the vanilla and mix again until just combined. This whole process of adding the sugar will take roughly 5-10 minutes.
Spoon the silky meringue on to your baking tray. Use a round ended palate knife to swirl to the edges of the circle you have drawn. You can be as rustic or as polished as you like with this.
Place in the oven and immediately turn down to 90C. Bake for 90 minutes roughly.
Turn the oven off and allow the pavlova to cool fully in the oven. This helps to prevent the pavlova from cracking excessively.
Just before serving lightly whip the cream then fold in the quark and vanilla bean paste. Spoon on top then scatter with seasonal fruit – I love figs and pomegranates as well as chopped pistachios and cherries.