For the pavlova, preheat the oven to 180°C. Beat egg whites until stiff, gradually beat in sugar and vanilla sugar. Finally, carefully fold in apple cider vinegar and cornstarch.
Line a baking tray with baking paper. Pour the meringue mixture into the center and shape into a circle about 3 cm high. The edge must be slightly higher than the center.
Place in the oven on the middle shelf, turn the temperature down to 100°C and bake the pavlova for about 60 minutes. Turn off oven and let cool slowly with door open.
Before serving, whip cream and pour into center of pavlova.
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