Warm mixing bowl and crack 6 eggs (whites only) into the bowl and add the pinch of salt
Put mixer on high using the beater connection and beat egg whites until stiff peaks form
Gradually add half of the sugar and continue to beat until well combined
Add the cream of tartar and the cornflour
Turn off mixer and with a metal spoon fold in the other half of the sugar , the vanilla essence and the vinegar.
Sprinkle baking paper with some extra cornflour.
Carefully scoop mixture onto baking paper and form a circle to the height or width you want. Make sure you do it evenly or it will be harder to cook without burning bits.
In a slow oven cook pavlova at 140 cel non fan forced for approx 1 and a half hours. Times and temperatures will vary due to oven heat. You are aiming for a nice crisp outside and a nice moist inside cooked but not too firm.
When pavlova is fully cool remove paper and decorate with whipped cream and fresh fruit. I dont add sugar to my cream when i whip it for a pavlova as it is sweet enough.