Step 1

Preheat oven to 120°C (100°C fan-forced). Mark a 20cm circle on baking paper; cover oven tray with paper.

Step 2

Beat egg whites with an electric mixer until soft peaks form. Gradually add caster sugar, beating until dissolved after each addition (this should take 6 or 7 minutes). Gently fold in cornflour and vinegar.

Step 3

Spread meringue inside circle on prepared tray. Using palette knife or spatula, shape sides of meringue and level the top.

Step 4

Bake for about 1½ hours or until dry. Turn oven off and leave pavlova to cool in oven with door ajar.

Step 5

An hour before serving, beat cream, sugar and essence in a small bowl with an electric mixer until soft peaks form. Fill pavlova with cream mixture and decorate with fruit.