Preheat the oven to 150C Fan. Line a baking tray with non-stick baking paper. Using a plate or the bottom of a cake tin, draw a large circle in the centre. Then use a smaller plate to draw a smaller circle inside. Flip the baking paper over (you should still be able to see the circle through the paper). 

In a large, spotlessly clean, bowl, whisk the egg whites with an electric whisk (or stand mixer) until you have stiff peaks. 

Gradually add the sugar 1 tbsp at a time, waiting until all the sugar has dissolved into the mix before adding the next. 

Continue whisking until you can’t feel any grains of sugar when you rub some of the meringue mixture between your fingers. Whisk in the white wine vinegar.

Spoon the mixture into a large piping bag and snip off the end. 

Pipe the meringue into circles inside the circle to make a wreath shape. Use a spoon to flatten the top to create little cups - this is where the whipped cream will sit.

Place in the centre of your oven, shut the door and reduce the temperature to 140C Fan.

Bake for 1 hour, then turn off the oven and leave the meringue to cool completely inside. Overnight is ideal as this will help prevent it cracking too much.

Just before you are ready to serve, pour the cream into a large mixing bowl and add the vanilla extract. Whip until you have soft peaks.

Carefully set the cooled pavlova wreath onto a flat plate. Generously dollop the cream over the top into the cups of the pavlova wreath.

Sprinkle with your choice of berries. Arrange your ribbon on top and dust with icing sugar. Enjoy!