There is a secret step to making a pavlova. When you have baked your big disk of meringue, it will be denser on the outside than in the interior. So now you cut round the top of the disk (a couple of centimetres in from the edge) so that it falls downwards. That turns it into a meringue "plate" with raised edges so the cream and fruit don't slide off.

And yes, you have to put vinegar in it.