Place your oven rack in the center of your oven then heat to 250'F.
Cut a piece of parchment paper that will fit into a baking sheet. Draw a 7" circle on it and place the parchment upside down on the sheet. You want the circle you drew to be visible but on the reverse side.
Beat your egg whites on medium speed to the soft peak stage. Add the sugar, a tablespoon at a time and continue to beat on high until the meringue is very stiff and forms shiny peaks. Test the meringue to see if the sugar has dissolved by rubbing it between your forefinger and thumb. It should feel smooth with no gritty texture. If it isn't smooth continue beating until all the sugar is dissolved.
Beat in the vanilla extract. Sprinkle the vanilla and cornstarch over the top of the meringue and using a rubber spatula, gently fold in. Make sure you fold it all in well.
Now using the spatula, spoon out the meringue onto the circle you made on the parchment paper. Make the edges slightly higher then the middle. The middle is where you'll put your toppings.
Bake this meringue for 60-75 minutes or until the outside is a very pale cream colour. Turn the oven off and leave the door slightly open. Let the meringue cool completely in the oven. The outside of the meringue will feel firm if you gently press it, but as it cools it will harden a little and it will crack a bit. The inside will still be soft like marshmallow.
Once cooled this can be stored in a cool dry place or in an air tight container, but only for a few days.
Make your Whipped Cream with an electric mixer using the whisk attachment. Whip it until soft peaks form. Add the sugar and vanilla and beat until done.
TO SERVE: Put the Pavlova on a round dish, and add the whipped cream into the depression, then add your fresh fruit.
Serve Immediately, this doesn't hold long so eat it up as fast as you can :)