Preheat the oven to 120’c. Place the egg whites in the bowl of a standing electric mixer and beat until just past soft peak stage (so take it a little further – don’t be scared). Gradually add the sugar, beating well until the mixture is glossy and thick. Add the sifted cornflour and vinegar and mix gently.
Line a baking tray with baking paper. Spoon small rough rounds of pavlova onto the sheet and bake for 1hr. Then turn off the oven with the door slightly ajar and allow to cool in the oven.
Top with whipped cream, pineapple slices and honeycomb.