Pavlova

Make sure eggs are not cold before starting cooking. If too cold, the meringue will be too runny.
Preheat the oven to 150 with inside a tray with baking paper.

In a bowl, place the egg whites and a pinch of salt and whisk them at medium speed 
until the soft peaks form. 
Then proceed to add the sugar, one tea spoon at the time.
Once all the sugar has been added, increase the speed and whisk for another 5 minutes.
Check that the sugar has dissolved and continue mixing if not.

Add the maizena and the vinegar and continue mixing for another 5 minutes at high speed 
until the meringue is glossy and well combined.

Spoon the mixture on the baking tray and form a circle with a sligh dip in the 
center.
Place in the oven, reduce the temperature to 120 and cook for 1h15 / 1h30. The 
exterior should have formed a crust and colored a bit.
Once cooked, turn off the oven and let the pavlova inside to cool down.

Before serving, whip the cream and spoon it onto the pavlova and top with fruits.