Heat oven to 120C/100C fan/gas ½.
Draw three circles, 20cm, 16cm and 12cm
on baking parchment (a compass is really
good for this). Flip the paper onto baking
sheets, so the pen is underneath.
Whisk whites until stiff peaks form on
the ends of the electric whisk. Tip in
a quarter of the sugar, whisk back to stiff,
then repeat once adding the cornflour
and vinegar, before folding in remaining
sugar. Spoon the mixture into the circles,
shaping to fill, smoothing the centre but
leaving the edges rough. Bake for 30 mins
then turn down to 100C/80C fan/gas ¼
and cook for 1½ hrs more – they will peel
away from the parchment when done.
Cool in oven with the door slightly ajar.
Meringues will keep for 2 weeks in an
Whip cream with the icing sugar and
vanilla, drop in the berries and fold just
once or twice. Chill for up to 24 hrs until
ready to assemble – the Pavlovas are best
assembled no more than 1 hr before
Peel the meringues completely from
paper and stack on a serving plate,
layering with cream. Arrange a few more
berries on top, then dust with icing sugar.