Line a baking sheet with parchment paper. Take your egg printout, cut it and trace it over the parchment paper.
Using a clean mixing bowl with clean whisks attached, beat the egg whites until frothy.
Gradually mix in the sugar, this should be done one tablespoon at a time.
Continue mixing until a stiff peak forms.
In a small bowl, combine cornstarch, vinegar and vanilla extract then fold them into the mixture using a spatula.
Using your whisk with a little egg white mixture on it, touch your oven pan in 4 corners then place the parchment paper so that the drawing is facing down.
Spoon mixture inside the egg drawing and smooth it as much as you can. Try to make the sides slightly higher.
Reduce heat to 250 and Bake for 50 minutes, turn off the heat and let it completely cool in the oven for almost 2-3 hours preferably overnight.
Meanwhile, make the whipping cream.
Right before serving, move the pavlova to the serving platter, top with whipping cream.*
Arrange fruits in a delightful pattern as you like.
Serve and Enjoy!!
* My pavlova did not stick to the parchment paper, if this is a concern you might want to crumple the parchment paper, then flatten it again over the pan and dust it with some cornstarch before spooning the mixture into the pan.