Preheat the oven to 180°C/350°F (without fan).

Using a standmixer or electric beaters, whisk the egg whites in a large, clean bowl until they have tripled in volume and soft peaks form.

Turn the speed down to low and slowly add the caster sugar, one spoon at a time until the sugar is well incorporated. As you add the sugar, the mixture will start to become thick and glossy, and stiff peaks will form when you lift the beaters.

Remember to scrape down the sides of the bowl.

Rub a bit of the mixture between your fingertips to test if the sugar has been fully dissolved; if you don't feel any grains of sugar, move onto the next step.

Add the cornflour, white wine vinegar, and vanilla extract. I do this on low speed with the stand mixer for only 2 to 3 rotations (about 1 second).

Line a baking tray with baking paper.

Draw a circle on the baking paper measuring 25 cm/10 inches, and then turn the paper over so that the ink does not touch the pavlova.

Transfer the pavlova mixture to a large piping bag with a large nozzle (or cut a 1 cm tip from a disposable piping bag). Alternatively, use a large spoon to dollop the mixture.

Pipe 8 large rounds within the circle. I like to do this by imagining a clock and piping 4 rounds at 12:00, 3:00, 6:00 and 9:00. Then pipe the remaining 4 rounds in between.

Ensure that each round is roughly the same size by squeezing additional mixture in the centre of each round as needed.

Place the pavlova wreath in the oven and immediately turn the temperature down to 150°C/300°F (without fan).

Bake for 45 minutes. Do not open the oven door during this time.

After 45 minutes, turn off the oven and leave the oven door closed so the pavlova can cool down completely. You should leave the pavlova in the oven for at least 2-3 hours to dry out.

The pavlova should be decorated only just before serving.

Whip the double cream until it is thick and soft.

Spread the cream over the top of the pavlova.

Decorate with fruit and berries of your choice.