To begin, preheat your oven to 150°C (300°F) and line a baking tray with parchment paper. Using a pencil, draw a circle about 6 inches in diameter on the parchment paper as a guide for your pavlova. This will help you form an even meringue base.

In a large, clean bowl, beat the egg whites with an electric mixer at medium speed until soft peaks form. This should take about 2-3 minutes. Ensure the bowl and beaters are clean and dry, as any moisture or fat can prevent the egg whites from whipping properly.

Gradually add the caster sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high, beating until stiff, glossy peaks form and the sugar has dissolved. This process can take 5-7 minutes. To check if the sugar has dissolved, rub a bit of the mixture between your fingers; it should feel smooth, not grainy.

Once the egg whites are stiff and glossy, add the white vinegar, corn starch, and vanilla extract. Gently fold these ingredients into the meringue using a spatula. The vinegar and corn starch help create the classic pavlova texture, giving it a crisp outer shell and a soft, marshmallow-like centre.

Spoon the meringue mixture onto the parchment paper, spreading it within the drawn circle. Use the back of a spoon to create a slight indentation in the centre, which will hold the whipped cream and fruit later. Smooth the sides for a clean presentation, or leave soft peaks for a more rustic look.

Place the meringue in the preheated oven and immediately reduce the temperature to 120°C (250°F). Bake for 60-70 minutes, or until the outside is crisp and pale. Turn off the oven, leaving the pavlova inside to cool completely with the oven door slightly ajar. This gradual cooling helps prevent the meringue from cracking too much.

While the pavlova is cooling, whip the cream. In a cold mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to over whip, as the cream should remain light and airy.

To serve, gently transfer the cooled pavlova to a serving plate. Spoon the whipped cream into the centre of the pavlova, spreading it evenly. Top with fresh fruits of your choice; kiwifruit, strawberries, passionfruit pulp, and berries are popular options. The vibrant fruit adds a tangy contrast to the sweet, crispy