Pre-heat oven to 160ºC or 140ºC fan bake. Line a baking tray with baking paper.

In a large bowl, beat the egg whites with electric mixer set on high until soft peaks form. Continue beating while adding the vinegar, vanilla and cold water. Continue beating while adding sugar a quarter 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.

I love the wreath idea for pavlovas so I've updated my usual big pavlova circles to a wreath. To make this, draw a 25cm diameter outer circle and a 17.5cm diameter inner circle on baking tray with a pencil. Spoon mixture out on the prepared tray, carefully following the drawn ring. (*To make mini pavlovas, draw four circles  on the back of your baking tray with a pencil, about 8 cm in diameter. Ensure you have enough gap between them as the mixture will spread while in the oven).

Place baking pan in the oven. Turn down the oven to 140ºC or 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 garnished.

To set up the pavlova, carefully transfer to a serving plate using two wide spatulas. Whip the cream with an electric mixer set at high speed. Slowly add vanilla and powder sugar to sweeten.

Garnish the top of the pavlova with the whipped cream and decorate with sliced fruits of your choice. Summer fruits such as strawberries, raspberries and blueberries are always a big hit. *To make mini pavlovas, half the quantities in the recipe and reduce baking time to 30 minutes.