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Preheat the oven to 250°F.
Place a piece of parchment on a large baking sheet. Trace a 10-inch circle in the center of the parchment paper and then turn it over.
For the pavlova, place the egg whites into the bowl of a stand mixer. Mix on medium speed for a minute. Switch to medium high and beat until soft peaks form.
Mix on high, and slowly add the sugar, a few tablespoons at a time until the egg whites are glossy and hold stiff peaks. Take a small amount of the meringue between your fingers and rub it around to ensure all the sugar is dissolved. If not, mix on high until the sugar is completely dissolved.
Combine the cornstarch and the vinegar in a small bowl. Once it is dissolved, pour the mixture into the meringue and mix on medium for a final 5 seconds.
Dollop the meringue on to the middle of the 10-inch circle. Use a rubber or off set spatula to move the meringue to the edges of the circle, creating a shallow well (that will be filled with cream and berries) and higher sides around the edges.
Transfer the meringue to the middle rack of the oven. Bake for 1 hour and 15 minutes. Turn off the oven and let the pavlova remain in the oven for a minimum of 2 hours up to overnight.