• Preheat oven to 305 oF
• 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.