Put your egg whites into the clean bowl now. Whisk them until they form very stiff peaks. The bowl should be able to stay upside down.

Add the caster sugar one spoonful at a time. Keep whisking fast after every single spoonful of sugar. The mixture will become very thick and shiny.

Fold in the cornflour and the white wine vinegar. Use a metal spoon to keep the air inside. Do this very gently so it stays fluffy.

Spoon the mixture onto your prepared baking sheet. Spread it out to fill your drawn circle guide. Make a small dip in the very center.

Place the tray in the oven for one hour. Turn off the heat after the hour is up. Leave the pavlova inside the oven to cool.

Whip the cold double cream until it is thick. Spread the cream into the center of the pavlova. Top it with plenty of fresh, washed berries.