• Start with preparing the egg white base.

  Make sure that all the equipment is squeaky clean and dry. (The mixing bowl, the whisks, spatulas and whatever else you will use for the recipe.)
• Preheat oven to 150°C (300°F). Draw a circle about 20 cm in diameter on a piece of parchment paper. Line a baking tray with the parchment paper, drawing side down. Set aside.
• Separate the egg whites from the egg yolks, carefully, making sure no egg yolk sips into the egg whites. If there is a bit of egg yolk in the whites, you need to discard this batch.
• Add the egg whites into a squeaky clean bowl of a stand mixer. Whisk the egg whites on medium speed, until soft peaks form. This will take about 10 minutes.
  
• Once the egg whites are at soft peak stage, lower the speed to medium-low and start adding the caster sugar, one tablespoon at a time, mixing well after each addition. Make sure that the sugar is almost dissolved before adding the next spoon, and scrape the sides of the bowl, with a squeaky clean spatula. This process should not be rushed as it is very important that the sugar is completely dissolved. Any undissolved sugar might result in a weeping pavlova, where there is a pool of melted sugar forming and seeping from underneath the pavlova.

  This might take between 10-15 minutes.
• After all the sugar has been added, increase the speed to medium and whisk until all the sugar has been completely dissolved. This may take between 15-30 minutes in total whisking time.

  To check if all the sugar has been dissolve, rub a bit of egg mixture between your fingers, if it feels grainy, then you need to continue whisking, if it feels smooth, then all the sugar has been dissolved and you can move to the next step.
• While the egg whites and the sugar are being whisked, add the white vinegar to a small bowl. On top of the vinegar add the corn starch. Mix together well. It will become a white musty liquid. If the mixture has solidified, redo with another batch.
  
• Once the sugar has completely dissolved, and the meringue is glossy and thick, immediately add the cornstarch mix. Increase the speed to medium-high and allow the cornstarch mix to incorporate fully into the meringue, about 30-45 seconds. After it has been fully incorporated, you can stop whisking.
  
• With a clean spatula, scoop out the meringue onto parchment with a drawn circle on it. Pile the meringue in the middle of the circle, careful not to scoop out from the bottom and the very sides of the bowl, as there might be undissolved sugar there.
• Spread the meringue evenly onside the circle and make sure it is evenly tall.
  
• Transfer the meringue to the preheated oven and immediately reduce the temperature to 110°C (225°F).

  Bake for 90 minutes, do not open the oven during this time.
• Once 90 minutes have passed, turn off the heat, and leave the pavlova in the oven overnight to cool down (or at least 6 hours.)
  
• When the pavlova is completely cooled down, transfer to an air-tight container and store in a cool dry place, without any draft, until ready to serve. Do not store in the fridge or freezer.

When ready to serve:

• Whisk together the heavy cream and confectioner's sugar on medium speed until stiff peaks form but the cream is still smooth.

  Add vanilla extract and mix until just combined. Do not over whisk the cream or it will become grainy.
  
• Spread the cream over the top of the pavlova meringue.

  Top with prepared summer fruits and serve immediately.
  
• Enjoy!