Preheat oven to 150°C/300°F. Line a baking tray with parchment paper. Dab meringue on the corners to hold paper in place.
Reduce oven to 120°C/250°F once the pavlova is in
Beat egg whites until stiff peaks form
Gradually add sugar, whisking well after each addition.
Fold in vinegar, cornflour, and vanilla. Whisk gently for 30 seconds
Scoop meringue onto tray, forming an 8-9" circle. Use a spatula to shape upward for neat edges.
Bake for 1 hr 15 mins. Turn off oven and cool inside for 2-3 hours (do not open the door).
Whip cream and spread over cooled pavlova. Top with berries and optional decorations.
Ensure bowl and whisk are grease-free.
Avoid any egg yolk in the whites.
Cool completely in the oven to prevent cracks.
Use seasonal fruits for a twist!
