Preheat oven to 150°C and place rack into middle of oven.
Line a completely flat baking sheet with paper and set aside.
Ensure TM bowl and butterfly are immaculately clean and dry before beginning.
Place egg whites and cream of tartar into TM bowl and whip 5 min/37°C/Butterfly/ speed 3.5.
Whip 6 min/37°C/Butterfly/speed 3 while adding the sugar 1 tbsp at a time through hole in lid. Occasionally stop and scrape down sides of bowl with a flat silicone spatula (not the TM spatula).
Add cornflour, vinegar and vanilla and whip 1 min/37°C/Butterfly/speed 3.
Gently transfer mixture onto baking tray, to approximately a 20cm circumference, mounding it up as high as you can. It will flatten during baking.
Place into preheated oven and reduce heat to 120°C. Bake 1 hour and 20 minutes.
Switch off oven and leave to cool in oven for approx 3 hours or longer if possible.
Whip pre-made and cold Salted Caramel Cream until holding soft peaks and spread generously across the top of the pavlova, finishing with lots of fresh berries of choice.
Do a vinegar clean of bowl and Butterfly before starting recipe.
Place 1L water, 30ml vinegar 10 min/Varoma/Butterfly/speed 2.
Rinse out bowl in cold water and ensure it is dry before continuing.
Separate eggs a few hours before you begin. Leave uncovered in a clean ceramic bowl to 'age' the egg whites.