Using a stand mixer and the whisk attachment beat eggs until soft peaks. Add sugar 1 tbsp at a time while the mixer is still running.
Beat until thick and glossy. Check the meringue by rubbing a little bit of it with two fingers. If it is gritty, mix some more. If it is smooth, it means it is ready.
Sift the cornstarch. Sprinkle the cornstarch and the white vinegar and beat again until it is stiff, white, and glossy.
Put a base of a springform pan on a large baking sheet. Dab a little bit of the meringue on each corner of the pan. Put parchment paper on top.
Put the mixture on top of the springform base and shape into a dome. The height should be about 2 inches high.
Flatten the middle par to the meringue. Gently put in the oven and turn down the temperature to 210 degrees Fahrenheit.
Bake for 1 1/2 hours. Turn off the oven, leave the oven door closed, and leave the pavlova in the oven overnight.
Whipped Cream
Using a stand mixer and the whisk attachment, place heavy cream, sugar and vanilla extract in the bowl.
Mix until cream is stiff. Be careful not to overbeat.
Assembly
Put the meringue on a serving plate. Put whipped cream in the middle of the meringue and add fresh fruit on top of the whipped cream.