Preheat oven to 300 F.
Line a large baking tray with parchment paper.
Trace an 6 inch circle with pencil onto paper. (use a cake an 6” cake pan)
In a medium bowl stir together sugar and cornstarch.
Separate your egg whites carefully. (make sure you do not have any yolk sneak over)
Pour egg whites into the bowl of a stand mixer.
Using the whisk attachment beat on high for 3-5 minutes, until thick and foamy.
Keep mixer on and slowly add sugar a large spoonful at a time, while incorporating the vanilla and orange blossom water.
Once all the sugar is added, continue to beat until glossy, smooth stiff peaks have formed.
Test by turning your bowl upside down. If the meringue starts to move, beat longer. If you have stiff peaks, it should stay firm in the bowl.
Remove bowl from mixer.
Transfer whipped meringue gently with rubber spatula onto prepared baking tray creating a mound on the 6 inch circle.
Then take an offset metal spatula and gently swipe upwards from the bottom to the top to create vertical lines in a flower petal shape.
Place tray in the oven on middle to lowest rack.
Bake at 300 F for 30 min.
Then lower oven temperature to 275 F and bake an additional 40 min.
Turn off oven. Do not open door. Leave meringue in the oven to cool slowly for an hour to prevent cracking.
While meringue is cooling make blueberry compote and vanilla cream. Place in the fridge until ready to assemble Pavlova Cake.