Beat egg whites in a mixing bowl with an electric beater until stiff peaks form.
Add the Ceylon Cinnamon powder and vanilla essence and beat through.
Add the sugar in, 1 tbsp at a time, ensuring sugar mixes through well.
Add the cornflour and vinegar and fold through until the egg whites are thick and glossy.
Add the vinegar and beat.
Using the base of a round dish or cake pan, draw the outline of a circle (approx. 20cm in diameter) on a piece of baking paper. Turn the baking paper upside down on a baking tray and pour out the whipped egg mixture into a mound in the shape of a circle.
Make a dip in the middle where the fruits and cream will go.
Reduce the heat in the oven to 110C and bake pavlova base in the oven for 70 minutes.
Turn off oven, leave the oven door ajar and leave the pavlova base to harden and cool down for 10-20 minutes.
Transfer to serving platter.
Beat the thickened cream with ½ a teaspoon of Ceylon Cinnamon powder for a few minutes until thick and creamy.
Pour the cream onto the pavlova and decorate with your favourite fruits. Finish off with a sprinkle of Ceylon Cinnamon.
