Preheat the oven to
Line a baking sheet with 12-inch square of parchment paper.
In a small bowl combine the cornstarch ,salt, and all but 2 tablespoons of
the sugar mix well.
In a large bowl beat the egg whites with the vinegar and 1 teaspoon of the
vanilla until frothy,
gradually beat in the sugar mixture and continue beating until stiff, glossy
Pile the meringue on to the prepared baking sheet and spread to form a 9-
heaping the edges a little to form a rim.
Bake until the meringue is dry and firm about 1 1/4 hours.
Turn the pavlova carefully upside down on a wire rack
let cool for 5 minutes.
Then gently peel off the paper.
In a deep bowl beat the cream with the reserved 2 tablespoons of sugar and
the remaining 1/2 teaspoon of vanilla until stiff peaks form,
spoon the mixture into the center of the pavlova and top with the sliced
fruit and berries.