• Preheat the oven to 300F/150C
• Using a pencil, mark out the circumference of two dessert plates on parchment paper (about 3 inches apart from each other) for two Pavlovas or a dinner plate for one Pavlova. Flip the paper over so you are baking on the side without the pencil marks. You can see the circles through the paper.
• Whisk the egg whites with a mixer until they form stiff peaks, then whisk in the sugar, 1 tablespoon at a time, until the meringue looks glossy.
• Whisk in the vinegar, cornstarch, and vanilla.
• Spread the meringue inside the circles, creating a crater in the middle by making the sides a higher than the middle.
• Bake for 1 hour, then turn off the oven and let the Pavlova cool completely inside the oven (they can even be left overnight)

For the fruit:

• When the meringue is cool, peel and cut the fruit (if needed). Add it to a medium bowl then add the water and sugar and mix to create juices.

For the cream:

• Add powdered sugar (to taste), skimmed milk powder (This is to help give the whipped cream structure so it doesn't flatten out too quickly), and vanilla to the cream.
• Using a food processor, whip the cream until it thickens (this doesn't take long at all so check often).
• Spread half of the whipped cream into the craters of each Pavlova and do the same with the fruit.
• My Pavlovas lasted two days in the fridge before going soft. However, each environment is different, so I recommend serving on the day of the assembly.