Preheat the oven to 150 degrees Celsius / 300 Fahrenheit top and bottom heat.

Degrease the bowl and whisk of your food processor, preferably with a little lemon juice/vinegar and a piece of paper.

In the food processor, beat the egg whites lightly with a pinch of salt.

When the egg whites are almost stiff, gradually add the sugar, then the cornstarch and finally the vinegar.

On a sheet of parchment paper (e.g. a springform pan), draw a circle 20-25 centimeters / 7-9 inch in diameter. Turn the parchment paper over so that the ink/pencil mark is at the back. Now we can make the Christmas wreath from the whisked egg whites.

You can use a spoon or an icing bag to spread the beaten egg whites in clusters on the baking paper. Use the drawn circle as a guide to make a nice round wreath.

Place the pavlova wreath in the oven and lower the temperature to 100 degrees. Bake in the oven for 1.5-2 hours. You can leave it to cool in the oven (turned off) after baking if you like.

When the Christmas pavlova wreath is completely cooled, whip the cream with the sugar and spread it over the top using a piping bag and nozzle if necessary.

Decorate the wreath with fruit, mint, chocolate or any other decoration you like. Enjoy!