Preheat oven to 150°C/300°F.

Place a layer of baking paper on a baking tray. Using a pencil and a dinner plate as a guide (around 25cm), make circle. Make a second smaller circle inside (around 15cm) resembling the shape of a round wreath.

In a mixing bowl, beat the egg whites until soft peaks form. Slowly add the sugar, one tablespoon at a time, still beating the mixture until it is thick and glossy. Add cornstarch and vinegar and very quickly beat until mixed throughout.

Using a tablespoon, scoop the meringue onto the baking sheet, within the traced lines forming a wreath shape. Using the back of your spoon, gently smooth out the top of the meringue, where your cream will sit. On the visible sides of the meringue, create a small wave, or peak of meringue, which looks nice when it's baked.

Reduce oven to 120°C/250°F or 100°C/210°F fan forced oven, and place the pavlova wreath in the oven. Bake for 1.5 hours, or until the pavlova is ivory, not brown. Turn off the oven, and allow the pavlova to cool completely with the oven door open slightly. If you remove the pavlova before it's completely cool, it will crack.

Using a mixer, beat the whipping cream and 1 teaspoon of icing sugar together until soft an fluffy, with soft peaks formed. Spoon on top of the pavlova, and decorate with fresh berries or fruit of your choice. Dust with icing sugar before serving. Enjoy.