Firstly preheat the oven to 150C
In a blender, blitz the caster sugar until fine and smooth
Using a kitchen mixer with the whisk attachment, add the egg whites and beat at a medium speed until soft peaks form. Then add the sugar 1 tbsp at a time while whisking at high speed.Make sure the sugar is well mixed before adding the rest of the sugar Touch the egg white mix you should not feel any sugar granules in your hand. The mixture should be shiny and glossy.
Once the sugar is well dissolved in the egg white mixer add the cornflour and vinegar and mix for a further 30 seconds
Use a removable cake tin base, cut out a baking paper of the size of the pan base, add some meringue onto the pan to hold the paper in place Layer the meringue little by little onto the pan and shaping it as you go. Finally, make some streaks on top as per the video
Reduce oven temperature to 115C bake for 1 hour and 30 minutes
After 1 hour 30 minutes ( DO NOT OPEN THE OVEN DOOR) SWITCH OFF THE OVEN AND LET IT COOL OVERNIGHT
Remove baking paper from the pavlova, use a butter knife on the bottom to loosen the edges.