1. (The eggs must be fresh and not previously refrigerated) Beat the egg whites with the pinch of salt in a mixer until they form soft peaks. Once the mixture starts to stiffen, without stopping the mixer, add the sugar, cornflour, vanilla, and vinegar, and continue beating until the mixture is very stiff and glossy. Spoon the mixture onto a baking tray lined with parchment paper, shaping it into a mound.
2. Place it in a preheated oven at 160 degrees Celsius for 10 minutes, then lower the oven temperature to 100 degrees Celsius for 40 minutes. Once baked, turn off the oven and leave it inside for another 5 minutes. Remove it from the oven and let it cool completely. After cooling, place it in the refrigerator for at least 6-8 hours before decorating.
3. Whip the whipping cream until stiff and spread it evenly over the Pavlova. Cut the fruits into small pieces and decorate around the cream.
