Spin sugar through food processor until very fine

Beat egg whites until very stiff, slowly adding cold water while beating

Gradually beat in sugar, 2 tbsp at a time, as well as corn flour, vinegar, vanilla, beating until stiff, glossy peaks form

Line a baking dish with foil. Draw a 9 inch circle on the foil.

Spoon egg white mixture within your marked circle, mounding slightly higher around the edge

Bake in a preheated oven at 250 degrees for 1-1.25 hours until crisp on the outside and firm to the touch.

The pavlova will remain moist in center

Turn off oven , prop door open a bit , but leave pavlova in oven until oven has cooled.

Can be stored in cool, airtight container for several days.

To serve , spread whipped cream in center and if you like some chopped fresh fruit