Heat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil.

Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. use a small spatula to form little peaks around edge of pav. Bake in oven for 1 1/2 hours or until pav is dry to the touch. Turn off oven. Leave pav in oven with the door ajar to cool completely. When completely cold, transfer to serving plate of store in an airtight container until required.

Whip cream with icing sugar in a medium bowl until firm peaks form. Spoon over pav and decorate with whatever fruit you have chosen. It is great to soak strawberries in some alcohol and then after draining the fruit boil down the liquor until halved and drizzle over the decorated pav.