Heat the oven to 150 degrees. Place baking paper on the baking sheet and form a 20 cm circle in the center with a rolling pin. You can use the bottom of the cake baking tray as a sample. Turn the baking paper over and set aside. In a large bowl, beat the egg whites with a pinch of salt on medium speed until stiff peaks form. When the tops are formed, gradually add the sugar, mixing constantly on medium speed. Use a hand mixer, as it allows you to better adjust the movements over the entire surface of the bowl. Add white wine vinegar, cornstarch, vanilla extract and beat at low speed until all ingredients are combined. Spread the prepared meringue inside the circle, spoon by spoonful, in the middle of the circle. When all the mass is used, spread the meringue to the edges of the circle and make a well in the middle, where we will later add the cream and fruit. Place the Pavlova cake in the preheated oven on the lower guide, reduce the temperature to 130 degrees and bake for approx. 20 minutes, then lower the temperature to 110 degrees and bake for another 55 minutes. (Each oven is a little different, so keep an eye on the cake and reduce the intensity if you notice it browning in any way). When the cake is baked, turn off the heat and let it cool completely in the oven (at least 4 hours). Whip the sweet cream, add powdered sugar to it and cut the strawberries. Spread the cream over the cake and decorate with fruit. Egg whites should be at room temperature! If you keep them in the fridge, take the eggs out the night before. Use a clean and dry bowl for whipping. When the cake is baked, be careful how you move it, because it is very fragile and can crack quickly. The cake can be kept covered at room temperature for another two days.
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