Preheat your oven to 120°C / 235°F .
Brush a 28cm square baking tin with melted butter or oil then line the base with baking paper and grease the paper and then dust lightly with the sifted cornflour ; shake off the excess flour .
You can use a 20cm round cake tin , pan , lid or anything round to size as a guide , then mark the circle out in the centre of the paper on the prepared lined tray .
Now place the egg whites in a small , clean , dry mixing bowl , and using electric beaters , beat for a couple minutes or until soft peaks form , then gradually add the caster sugar , one tablespoon at a time , beating constantly until the mixture turns thick and glossy and all the sugar has dissolved , then add the vanilla and the vinegar and beat until well combined .
Either spread or pipe the Maringue mixture in and onto the marked circle on the prepared lined baking tray . Or you can just do it by hand add eye without a marker if you want .
Bake in the preheated oven for 1 and a quarter hours or until it turns pale and very crisp on the outside . Leave Pavlova in the oven but turn your oven off and leave the oven door ajar slightly till cooled completely .
Whilst the Pavlova is cooling , beat the cream till soft peaks form then add the caster sugar gradually and beat till well combined and sugar has dissolved .
Once Pavlova has cooled completely remove from the oven and slide a thick long bladed knife underneath the Pavlova and carefully ease it into a large serving plate .
Spread the cream all over top of the Pavlova evenly then top with either the fresh or frozen fruits decoratively and drizzle passionfruit pulp , grated or flake chocolate over top .
Keep refrigeratored , serve cold . Enjoy . :-) .
