Teresa's pavlova

Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment as a guide for shaping the meringue.

In a large clean bowl, beat egg whites on medium speed until soft peaks form. Gradually add the granulated sugar one tablespoon at a time, beating continuously until stiff, glossy peaks form.

Gently fold in the powdered sugar, white vinegar, and vanilla extract using a spatula, taking care not to deflate the meringue. Mix only until just combined.

Spoon the meringue mixture onto the prepared parchment within the drawn circle, spreading it into an even round shape with slightly raised edges to form a shallow well in the center.

Bake in the preheated oven for 1 hour and 15 minutes, until the outside is dry and lightly crisp but the center remains slightly soft. Do not open the oven door during baking.

Turn off the oven and leave the pavlova inside with the door closed to cool completely for at least 1 hour, preventing cracks from sudden temperature changes.

Carefully transfer the cooled meringue to a serving platter and spread the whipped topping generously over the top, filling the center well.

Top the pavlova with your choice of fresh fruit and serve immediately, or refrigerate for up to one hour before serving.