The meringues can be prepared a day in advance.
Preheat the oven to 110°C. Whisk the egg whites until they form stiff peaks and then gradually whisk in two-thirds of the castor sugar and the vinegar.
Fold in the rest of the castor sugar by hand. Take 6 metal rings, +/- 7.5 cm in diameter and place them on a baking sheet pipe it into circles on baking paper.
Carefully remove the rings and bake the meringues for 1-1 ½ hours, until crisp on the outside. Leave in the turned-off oven to cool.
To assemble: Whisk the cream cheese, cream and extra castor sugar together until thick.
Spoon the cream cheese filling on top of the pavlovas and top with mixed berries and drizzle with a berry syrup. Note
: To make the berry syrup, heat a handful of berries with half a cup of water and a teaspoon of castor sugar for a few minutes or until the liquid thickens and turns a blush berry colour.
Reprinted with permission of Foodmonger. To visit Foodmonger's blog, click here.