Preheat the oven to 180 degrees celsius.
Using an electric beater, beat egg whites and sugar for 10 minutes or until thick and glossy. Mix the vinegar, vanilla and cornflour together in a small bowl. Add to the meringue mixture. Beat for a further 15 minutes. Line an oven tray with baking paper. Draw a 22cm circle on the paper as a guide of the size you want the pavlova to be. Spread the pavlova within about 2cm of the edge of the circle, keeping the shape as even as possible. Smooth the surface then take the handle end of a spoon and make little circles all around the outside (making little peaks).
Place the pavlova in the oven and turn it down to 100 degrees celsius. Bake for 1 hour. Turn off the oven and leave the pavlova in the oven until it's entirely cool.
Once it's cool, take it out of the oven and pile it high with whipped cream and strawberries (or kiwifruit, or chocolate sprinkles - whatever you like). For a dairy free option, use whipped coconut cream.
A word about gluten free pavlova - there is conflicting information about whether vinegar contains gluten - I suggest that you do your own research and figure out if it upsets you and make your own decision. I have always been able to use white vinegar without it affecting me - the choice is yours.
December 23, 2013