Berries & cream pavlova

Preheat the oven to 130C/250F/Fan 110C/Gas Mark 1/2. Line a baking sheet with baking parchment and draw a 23cm circle in the centre. Whisk the egg whites in a grease-free bowl until they form stiff peaks. Add half the caster sugar and whisk again until the mixture is thick and shiny. Mix the cornflour, vanilla and vinegar to a paste and fold in the eggs with the remaining sugar. Pile the meringue into the circle on the baking sheet, making a hollow in centre. Bake for about 11/2hours or until pale brown but a little soft in the centre. Leave to cool. Whip the cream until it forms soft peaks, heap in the centre of the meringue and top with the fruit. Serve within 1 hour of filling.