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Preheat oven to 180°C/160°C fan-forced and line a baking tray with baking paper.
Using a stand mixer fitted with the whisk attachment (or handheld electric beaters and a bowl), whisk the egg whites until almost stiff. Reduce the beater speed to slow, and add half the sugar, 1 tbs at a time, beating until dissolved between each addition. Once half the sugar has been mixed in, add the remainder in a slow stream, with the beaters still running. Continue to beat for 6-8 minutes, until all the sugar is incorporated and no longer grainy, and the meringue is glossy.
Sift the cornflour over the meringue and drizzle with the vinegar. Gently fold together until combined.
Scoop the meringue onto a rectangular tray, roughly 20cm x 23cm, and spread so it is 3-4 cm thick.
Place the tray on the centre rack in the oven and immediately reduce the temperature to 130°C/110°C fan-forced. Bake for 1 hour, then turn the oven off and leave the pavlova to cool for at least 1 hour in the oven.
Invert the pavlova and carefully peel the baking paper from the base. Transfer to a serving platter. Top with whipped cream and fruit.