Preheat oven to 300 degrees F.

Using an electric stand mixer beat egg whites until stiff

Add water and beat again

Add sugar, a little at a time while still beating

add in the vinegar or lemon juice, vanilla and cornstarch while still beating.

The meringue should be stiff and glossy.

You can make 6 individual meringue nests or 1 large meringue the choice is yours. I think they stay together better as individual servings.

put parchment paper down on a baking tray and make 6 4 inch circles or 1 large 9 inch circle

Smooth the top of each and you can even make a slight depression using the back side of a spoon to make room for the cream and fruit toppings.

Bake the meringue for 45 minutes

Leave it to cool completely in the oven with the door ajar.

Put your pavlova on a serving dish and finish with cream, fruit topping, chocolate and nuts

Serve immediately.