Preheat oven temperature to 300 degrees F (150 degrees C).

Separate your eggs and place egg whites in the large bowl of a stand mixer with the whisk attachment. Beat egg whites until stiff peaks form but not dry.

Gradually add in the sugar, 1 tablespoon at a time, to your whisked egg whites, beating well after each addition. Beat until thick and glossy.

Add in vanilla extract, white vinegar and cornstarch.
Spoon meringue mixture in a large circle on to a large baking sheet sprayed lined with parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.

Bake for 1 hour. Cool.

Whip cream until it's thick, add in 2 tablespoon of white sugar and 1 teaspoon vanilla. Fill the center of the meringue with sweetened whipped cream and add the summer berries on the top of the pavlova.