Pavlova: Preheat the oven to 120 degrees C. Line a baking tray with baking paper.
Beat the egg whites on medium speed until they are light and creamy with soft peaks. Switch to high speed continuing beating while adding the sugar one tablespoon at a time. Continue beating until the mixture is stiff and shiny.
Beat in the vanilla. Remove the beaters and sprinkle the mixture with vinegar and cornflour, then gently fold in.
Spoon the pavolva mixture onto the baking paper in the shape of a wreath. Using the back of a spoon create a groove in the centre of wht wreath, this is where the cream will go.
Bake for 60 minutes in the preheated oven. Then turn off the oven, prop the door slightly open and leave the pavlova to cool completely in the oven.
Decoration: In a clean stainless steel or glass bowl (chill the bowl in the fridge first for better whipping), beat the cream to soft peaks. Add the sugar and vanilla then beat a little longer.
Spoon the whipped cream into the pre-made groove in the pavlova.
You can use any combination of fresh berries to top the pavlova. The wreath can be garnished with mint.