Preheat the oven to 120-140 degrees C. Cover a baking sheet slightly greased baking paper, put on her upside down plate of medium size and draw out the edge a little plug, denoted by the border. In a clean bowl gently separate the whites and whisk them with a mixer. Start with medium speed. When the whites have to be whipped to peak condition, that is, when we stop the mixer and pull it from the proteins on the surface of the whipped mass formed a small but sturdy peaks begin to gradually add in sugar proteins mixed with starch, still whisking. Increase the speed of the mixer and whisk until the sugar is dissolved. Add vinegar and vanilla and beat for another second or two. Vanilla can be in a different form, vanilla sugar, vanilla extract in the alcohol or vanilla pods. From the vanilla pod and scrape open the doors from inside the mass of black small seeds. This is the vanilla that is added to the cream and meringue.

Whipped fluffy smooth mass vykladyvaem spoon onto the prepared baking sheet. At the edges trying to make waves and curls, and in the center must be hollow for the cream. Put into the oven for 1 hour or a little more. If during baking the meringue starts to get too brown, lower the temperature. After baking leave the meringue to cool in the oven for an hour while the door is open. Put carefully on a flat plate. Meringue for Pavlova charm, she is fragile, with cracks, the surface and the inside soft souffle.

Beat chilled heavy cream with sugar and vanilla in chilled bowl using a mixer (you can just whisk) on high speed until the formation of peaks, that is, to the point that if you take the mixer out of the cream on the nozzle are the peaks, and they cover the cooled meringue. Put on top of berries and fruits, you can add the cooked and cooled juice from the same fruit or vegetables.