Preheat oven to 150°C and line a baking tray with parchment paper.

Using an electric mixer, beat egg-whites until soft peaks form.

Gradually add the sugar, beating well until the mixture is glossy and the sugar has dissolved.

Add the cornflour and vinegar and fold through.

Spoon mixture into a 18-20cm circle. Using a palette knife, shape into a circle with high sides.

Place in the oven, reduce the heat to 120°C and cook for 1 hour.

Then turn the oven off and allow the meringue to completely cool in the oven.

Using an electric mixer, beat cream and icing sugar until soft peaks form.

Gently transfer pavlova to a cake stand. To serve, top with whipped cream and fresh fruit.