Draw 8 inch circle on parchment paper and with ink side down, place on to baking tray.
With electric beater, beat the egg whites until firm peaks form.
Gradually add sugar to egg whites at about 1 tbs at a time, beating constantly, until sugar is dissolved and mixture is thick and looks glossy.
At a very slow speed, beat in corn starch, vinegar and vanilla.
Spoon the mixture onto the parchment paper and use the circle as a guide to make the shape. Try to make sides vertical with the top and bottom of the pavlova being the same size.
Bake in the oven for 10 minutes.
Reduce oven temperature to 230 oF and bake for another one hour or until the outside of the meringue feels crisp and dry.
Turn the oven off and leave meringue in oven until cool.
Assemble the pavlova
Beat whipping cream with 1 tsp confectioners sugar and 1 tsp vanilla.
Wash and dry berries and cut to size.
When pavlova is cool, transfer to serving plate – gently place serving plate on top of pavlova and invert – the top (crispy) side is now the ‘bottom’ of the pavlova. Gently peel parchment paper off the ‘top’ of the pavlova.
Spoon whipped cream on top of the pavlova and smother with fresh berries.