For the pavlova with fruit salad, mark a circle of 230 mm ø on a baking tray and preheat the oven to 150 degrees.
Beat the egg whites until stiff and add 120 g of the fine sugar. Continue mixing for a minute or until everything is nice and stiff and smooth.
Beat in the remaining fine sugar, cornstarch, vanilla and dark brown malt vinegar.
Pour one-third of this amount onto the cookie sheet and spread evenly in the marked circle. The rest of the amount is built up into a border along the circle with a cake piping tool.
Then place this base form in the oven for 1 1/2 h and bake until lightly browned. Remove and let cool.
Next, whip the whipped cream and fold in the sugar with liqueur.
Fill the whipped cream into the pre-baked form and layer the fruit salad in the middle.