• Meringue base for pavlova
• Preheat your oven to 250 degrees F and line a baking sheet with parchment paper. 
• In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
• Gradually add the sugar, beating well after each addition.
• Beat in the vinegar and cornstarch.
• Spoon meringue into three equal mounds onto the prepared baking sheet, with the back of a tablespoon, spread each mound into 6-8 inches in diameter.
• Bake for 40- 60 minutes, or until the pavlova is crisp on the outside and soft on the inside or until the meringue are pale and still pliable.
• Remove from the oven and allow to cool completely on the baking sheet or turn off oven and leave in until ready to use.
• When ready to use, carefully peel the paper from the bottom.

Assemble (do this as close to serving as possible)

• Once the pavlova is cool.
• Place a small dollop of whipped cream on a serving plate or cake stand.
• Place one meringue circle on top.
• Spread approximately 1/3 of strawberry cream cheese all over.
• Repeat with a 2nd and 3rd layer .
• Garnish with fresh berries and flowers.
• Refrigerate for at least 1- 2 hours before serving.

Cream cheese filling

• In a medium bowl, beat the cream cheese with an electric mixer until smooth. 
• Add in the heavy cream and powdered sugar and continue to beat until the mixture is light and fluffy.
• Stir in the strawberry jam and vanilla.