Ingredients:
4 large egg whites (room temp) 
2 tsp cornflour
1 cup castor sugar 
1 tsp white vinegar 
1 tsp vanilla essence 
METHOD:
For the Top of the Pavlova
300ml cream (whipped) 
1–2 cups mixed berries of your choice 
Raspberries, blueberries, strawberries etc
Heat oven to 110°C (fan 100°C).
Line a baking tray with baking paper.
Take the eggs and separate the egg whites
Add egg whites to a clean, dry bowl Beat until soft peaks form.
Add caster sugar, 1 Tbsp at a time while beating.
Continue mixing until glossy, thick, and smooth, about 5–7 mins. 
Feel a little of the mixture between your fingers: it should feel silky.
Gently fold in the vinegar, vanilla, and the cornflour.
Spoon the mixture onto the baking paper and smooth the sides, leave a slight hollow at the top of the pavlova for the cream and fruit.
Bake 1 hour at 110°C (fan 100°C).
When done, turn the oven off, leave the pavlova inside to cool completely, 2–3 hours or overnight to avoid cracking.
When pavlova is rested, spread whipped cream on top and add the berries. Your Pavlova is ready to go on the Xmas table.