Preheat the oven to 150°C, fan 130°C. gas mark 2. Line a baking tray with baking paper.
In a clean, dry bowl, beat the egg whites until they form stiff peaks. Add the sugar a few spoonfuls at a time, beating after each, until smooth and glossy.
Fold in the cornflour and vinegar.
Spoon the mixture onto the lined baking tray, so that it forms a large circle (about 22cm across).
Smooth out a slight dip in the centre (to make space for the cream and fruit topping).
Bake for 10 minutes, then reduce the temperature to 120°C, fan 100°C, gas 0.5, and bake for 1 hour.
Turn the oven off and leave the meringue to cool in the oven.
Just before serving, beat the cream with the vanilla until soft peaks form, and spoon it on top of the cooled meringue.
Decorate with the fresh fruit and scatter the shredded mint over the top.
Cook's tip: Give your pavlova an added zing by folding a few spoonfuls of lemon curd through the cream (leave out the vanilla extract).