Beat egg whites until soft peaks form.

Add 1/3 cup of the caster sugar and beat until dissolved.

Gradually add remaining caster sugar, beating well after each addition.

When sugar is dissolved, add the vanilla and vinegar, and beat for another minute - only to combine. The mixture will be thick.

Line tray with baking paper and dust with cornflour.

Spread mixture into a disc shape.

Bake in a very slow oven 125°C for 1 1/2 hours.

Turn the oven off and leave the door ajar until cold.

Carefully remove the pavlova from the paper and then, again, carefully, place a large plate over the pavlova and invert it onto the plate.

Cover with lightly sweetened whipped cream and fresh fruit of your choice.