Preheat oven to 180-degrees.

Whip the egg whites in an electric mixer using the whisk attachment. Beat on high speed for about 3 minutes or until soft white peaks begin to form. Add the sugar and beat for another minute.

Remove from stand mixer.

Add the cornstarch, vanilla and white wine vinegar.

Fold these last ingredients into the mix.

Use a small bowl to trace circles onto parchment paper.

Turn paper over so pencil marks are on the bottom.

Spoon the egg white mixture onto the parchment paper using the circles as guides to form the mixture into circular shapes.

Place circles on a baking tray and bake for 90 minutes.

To make the whipped cream filling: Chill stand mixing bowl for at least one hour. Whisk whipping cream in mixer. Slowly add sugar and vanilla. Add smallest measurement of sugar and taste, add more sugar for a sweeter cream.

Whip cream until fluffy.

Spread whipped cream filling on Pavlova wafer, top with second wafer, spread more whipped cream, top with final wafer and add whipped cream.

Top with cherries (or favorite assorted fresh fruit).

Best served chilled and on the day you make it.