Pavlova

Preheat oven to 120°C. Trace a 20cm circle onto a piece of baking paper. Line an oven tray with the baking paper

Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form.

Gradually add sugar, 1 tablespoon at a time, beating well until thick and glossy, and the sugar is dissolved

Add the vinegar and cornflour and fold with a large metal spoon until just combined.

Spoon the mixture onto the prepared tray

Using the traced circle as a guide, use a spatula or pallet knife to shape into a 20cm disc.

Bake for 11?2 hours or until dry to the touch. Turn off oven and leave, with the door ajar, to cool completely.

Use an electric mixer to whisk cream in a bowl until soft peaks form. Transfer pavlova to a serving plate. Top with cream, berries and icing sugar