Ingredients: - 
6 large egg whites, at room temperature,
1 & 3/4 cups caster sugar,
2 tsp vanilla essence,
1 tsp white vinegar,
1 tsp corn flour - 
Whipped Cream: - 
300 ml whipped cream,
3 Tbsp sifted granulated sugar,
2 tsp vanilla essence -
Fruit Topping: - 
Blueberries,
Raspberries,
(Any fruits you desire) -
METHOD: - 
Pre-heat oven to 140ºC fan bake. Line a baking tray with baking paper.
In a large bowl, beat the egg whites with an electric mixer on high until soft peaks form. Continue beating while adding the vinegar, vanilla, and cold water. Continue beating while adding sugar a ¼  of a cup at a time. Beat until stiff peaks form. Mixture should be glossy at this point. Remove electric mixer. Fold in corn flour.
Place baking pan in the oven. Turn down the oven to 120 ºC fan bake and continue baking for 1 hour or until outside is hard but is still white. Turn off the oven and allow the pavlova to cool in the oven for about 2 hours or overnight. Keep in cool dry, place until the pavlova is ready to be topped.
To set up the pavlova, carefully transfer to a serving platter using two wide spatulas. Whip the cream with an electric mixer on high speed. Slowly add vanilla and granulated sugar to sweeten - 
Garnish the top of the pavlova with whipped cream and decorate and fruits of your choice. Place on you Xmas dessert table.