The perfect fresh and fruity Aussie Pavlova!
In a small electric mixer bowl, beat egg whites on medium until soft peaks form.
Add vinegar, cornflour and gently sprinkle sugar, one teaspoon at a time, beating until stiff and glossy, about 10 minutes.
Trace map of Australia* onto baking paper and cut out shape.
Place cut-out onto a baking tray and spoon meringue mix inside the map.
Smooth sides and top of meringue with a spatula, leaving the centre slightly hollowed.
Bake in oven at 130°C for 1+1/2 hours or until pavlova is dry to the touch.
Turn off oven and leave pavlova to cool with oven door ajar.
Once cooled, place pavlova on a serving plate.
Use electric mixer to whip cream until soft peaks form.
Gently spread whipped cream on top of meringue and decorate with fresh fruit.