Preheat the oven to 180°C. Make the sugar finer by passing it into a food processor for a short time.
Beat the egg whites until stiff and soft peaks form. This may take about 5 minutes.
Add half of the sugar. Then beat for 30 seconds and add the other half. Keep beating for about 2 minutes until stiff peaks form.
Add the vanilla sugar (or extract) and beat for another minute. If the peaks are not very stiff now, keep beating until they are.
Fold in the vinegar and cornstarch with a rubber spatula.
Line a baking tray with baking paper. Spread the mixture into a 20-24cm circle. Keep the edges tall and form a thinner part in the center. That part will be filled with the toppings so make it big enough.
Put the pavlova in the oven and reduce the heat to 95°C. Bake for 90 minutes, until firm and dry. If it starts turning brown from any side, rotate the baking paper.
Turn off the oven but don't take the pavlova out. Let it cool inside.
Once cool, whip the cream (remember to add sugar and vanilla sugar). Top the pavlova with the cream and then add your choice of toppings. Serve.
For berries, use strawberries, blueberries, raspberry.
White wine vinegar is a good option to use.
If you do not have vanilla sugar, you can use vanilla extract as well.
Don't open the oven when not necessary. It will interrupt the baking process.
Nutritional information shall not be used for medical reasons.