Preheat your oven to 175°C (350°F). On a piece of baking paper, draw an 8-inch circle. No need to get out your compasses, just trace the outline of a cake tin.
This circle will help you later to shape the pavlova. Turn the paper over so that you’re not eating lead, and place it on a baking tray.
Beat the egg whites with the salt until foamy. While your mixer is still running, add in half of the sugar a tablespoon at a time.
When about three-quarters of the sugar has been mixed in, add the cornflour, vinegar and vanilla extract. Mix in the remaining sugar by the tablespoon until the mixture is stiff and shiny.
When you lift up your whisk attachment, the meringue should be able to hold its shape. And when you pinch the mixture, you shouldn’t feel any sugar granules.
Pour the batter onto the baking tray in the middle of the drawn circle. Using a spatula or a large metal spoon, smooth the sides of the pavlova, using the circle you drew earlier as a guide. For the top, you can just smooth it out. Otherwise, touch the flat of your spatula/spoon on the pavlova and pull away quickly to create spikes. The spikes will make your pavlova a little more crunchy when cooked.
Put the pavlova in the oven and immediately turn the temperature down to 150°C (300°F). Bake for 75 minutes.
When the time is up, turn off the oven and open the oven door a crack. Leave the pavlova in the oven to cool for at least an hour. Yes, it will collapse and crack, but that’s the beauty of it. Besides, you’re going to cover most of the top with whipped cream anyway!
Drag the pavlova on its baking paper onto your serving platter to minimize damage. Or you could just serve it right on the baking tray! Whip the cream until thick and pile onto the pavlova. Top with your favorite fruits and serve proudly.