Draw an 8-inch circle on a parchment paper and place it ink side down on a baking sheet, turned upside down.
Preheat the oven to 300 degrees F (150 degrees C).
Mix Caster Sugar (1 1/4 cup) and Corn Starch (2 tablespoon) together. Set aside.
In a large mixing bowl with whisk attachment, or using handheld electric mixer, beat the whites of the Egg (6) until foamy.
Stir in Cream of Tartar (1/2 teaspoon) and Salt (1/4 teaspoon) and continue to beat on medium speed.
Slowly add sugar/cornstarch mixture one tablespoon at a time, while mixer is still running on medium speed. Continue to beat the egg whites until hard peaks form. The mixture will look smooth and shiny.
Add Pure Vanilla Extract (1/2 teaspoon) and Distilled White Vinegar (1 teaspoon) and gently fold the mixture with a spatula.
To shape the cake, transfer the batter onto the prepared parchment paper inside the circle. Using a spatula smooth the shell and make a shallow well on top.
Transfer the batter onto the parchment paper within the circle. Bake for 50 minutes.
Turn the oven off and let it cool for at least 2 hours with oven door ajar.
To make the whipped cream, beat the Heavy Cream (1 cup), Granulated Sugar (2 tablespoon), and Pure Vanilla Extract (1/2 teaspoon) on medium speed until nice and thick. Keep a close eye on it. Don’t over-whip the cream, or you will start making butter.
When you are ready to serve, top the pavlova with whipped cream frosting and Fresh Fruits (to taste) your choice.