Have A Shazia Pavia

For the absolute berating that I'll receive if I ever call my mother 'Shazza'; I'll share with you as she was referred to in Italy, Shazia's Pavia. It's an absolute treat, perfected over many years, and all her talents with cakes cannot go without mention. This pavlova recipe I would almost have to argue, tastes better uncooked, but there is nothing better than that initial crack as a spoon goes in to find all the marshmallowy goodness inside.
Preheat oven to 120C / 100C fan-forced.
1) Draw 16cm x 40cm rectangle on baking paper.
2) Beat 6 egg whites and a pinch cream of tartar with an electric mixer until soft peaks form.
3) Gradually add 1 1/2 cups caster sugar, beating until sugar dissolves between additions.
4) Quickly fold in 1 tablespoon cornflour, 1 1/2 teaspoons white vinegar, and 2 teaspoons vanilla extract.
5) Spoon meringue onto prepared baking tray, allowing a few centimeters around the edges for spreading. Flatten the top.
6) Bake for about 1 1/2 hours or until dry to touch. Turn off the oven; leave meringue to cool in the oven with door ajar.
7) Whip 600mL cream and serve with any fresh seasonal fruits or chocolates of your choice.
Happy Australia Day everyone, but this shouldn't be left for one day alone, I say every day should be Have A Shazia Pavia day.