Preparation

1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2. Beat egg whites on medium-high speed with a handheld or stand mixer until soft peaks form.
3. Add sugar ¼ cup at a time, beating mixture between each addition.
4. Increase speed to high and beat until mixture appears shiny and stiff peaks form, about 2-3 minutes. Peaks should hold their shape.
5. Add vanilla and beat for 1 additional minute, then fold in vinegar and cornstarch with a spatula.
6. Spoon the mixture on the center of the prepared baking sheet and spread into a circle about 8 inches in diameter with tall edges and a dip in the middle.
7. Place in oven, close the door, and immediately reduce temperature to 200 degrees F. Bake until pavlova is firm, about 90 minutes. DO NOT remove pavlova from the oven once cooked. Turn off heat and let it cool in the oven.
8. Serve once fully cooled with whipped cream and fresh fruit.