Ingredients:
4 large egg whites (room temp) 
2 tsp cornflour
1 cup caster sugar 
1 tsp white vinegar 
1 tsp vanilla essence 
Topping:
300ml cream (whipped) 
1–2 cups mixed berries of your choice - (strawberries, raspberries, blueberries, blackberries)
METHOD:
Preheat the oven to 110°C (100°C fan bake)
Line a baking tray with baking paper.
Separate the eggs and place the egg whites into a clean, dry mixing bowl.
Using an electric mixer, beat the egg whites until soft peaks form.
Gradually add the caster sugar, 1 tablespoon at a time, beating well after each addition.
Continue beating for 5 to 7 minutes, or until the mixture is thick, glossy, and smooth.
Rub a small amount of the mixture between your fingers: it should feel silky.
Gently fold in the cornflour, vinegar and vanilla.
Spoon the mixture onto the prepared baking tray, shaping it into a round shape. 
Create a slight hollow in the top of the pavlova so you can add the cream and berries later.
Bake for 1 hour at 110°C (100°C fan bake).
Turn the oven off and leave the pavlova inside with the door closed until completely cool, approximately 2 to 3 hours or overnight. This helps prevent cracking.
When pavlova is rested, spread the whipped cream on top and decorate with berries. 

Your Pavlova is ready to go on the Xmas table.