• To make the pavlova, preheat the oven to 120ºC and line a baking sheet with baking paper.
• In a mixing bowl, beat the egg whites and cream of tartar on a medium speed until frothy.
• Once frothy, add all the sugar one teaspoon at a time while continuously whisking.
• Increase the speed of your mixer and whisk until stiff peaks are reached.
• Sprinkle over the cornflour, vanilla essence, and vinegar.
• Fold together until combined.
• Spoon the meringue mixture onto the prepared baking sheet and shape with a palette knife forming a small nest on top.
• Turn oven down to 100ºC and place the baking sheet on the bottom rack of the oven.
• Bake the meringue for one hour and then turn the oven off leaving the meringue in the oven for another five hours.

Topping

• Once cooled, top the meringue with the whipped cream.
• Arrange the berries and fresh mint on top of the cream, and enjoy!