Preheat the oven to 150C/130C Fan/Gas Mark 2.
Using a hand mixer whisk 4 egg whites until they form stiff peaks.
Whisk in 250g caster sugar, 1 tablespoon at a time, until the meringue has a glossy look.
Then whisk in the rest of the ingredients (white wine vinegar, cornflour, vanilla extract).
Grab some parchment paper and with a pen/pencil mark of the circumference of the dinner plate. Place parchment paper onto a flat tray.
Spread the meringue mixture onto the parchment paper keeping inside this circle, creating a slight crater in the middle, (making the side higher than the middle).
Place into the oven and bake for 1hr, after the hour turn off the oven and let the pavlova cool completely inside the oven.
When the meringue in completely cooled, top whipped cream and follow with Glenilen Farm Natural Yoghurt with Summerberries Yoghurt and fresh strawberries, blueberries, blackberries, raspberries and pomegranate seeds.
Serve & enjoy!
