Pour your fresh egg whites into the spotless mixing bowl. Whisk them with your electric mixer on a medium speed. Work until the whites look like thick shaving foam peaks.

Add your fine caster sugar very slowly, one tablespoonful at a time. Keep whisking at high speed between each sugary addition. The mixture will become very thick, white, and shiny.

Fold in the cornflour, white wine vinegar, and vanilla extract gently. Use your rubber spatula to mix without losing any trapped air. This step creates the classic soft marshmallow center.

Spoon the glossy mixture onto your drawn paper circle carefully. Use your spatula to build up the sides quite high. Create a gentle dip in the middle to hold cream.

Place the tray inside the hot oven right away. Turn the heat down to 120°C immediately for slow baking. Bake for one hour and thirty minutes until quite firm.

Turn off your oven heat when the timer finishes buzzing. Leave the baked pavlova inside with the door closed tightly. Let it cool down completely for a few hours.

Whip your double cream with icing sugar until soft peaks form. Spread the thick cream into the cooled pavlova center gently. Top with lots of fresh berries right before serving.