Ensure oven is pre-heated to a low temperature 120oC.
Whisk egg white until stiff. Slowly beat in caster sugar until stiff and glossy. Add a teaspoon of vanilla essence. Add 1 desert spoon cornflour and 2 teaspoons vinegar to keep it white and beat.
Make a circle out of the mixture onto a tray lined with grease proof paper.
Add peaks to the edge of the circle and bake in the oven for 1 and 1/2 to 2 hours. Turn oven off and leave in the oven overnight or as long as possible. This stops cracking.
Add whipped cream to the centre of the pavlova after it has cooled.
Add fruit to the cream and serve. Please note - you can add anything you like to the pavlova - we use summer fruits, this is my Mum's recipe and a family favourite!
Looks perfect on a cake stand.
Enjoy! All that hard work gone in 5 minutes!