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Preheat oven to 300° F. Line a large baking sheet with parchment paper.
Beat egg whites and salt together in the bowl of an electric mixer fitted with the whisk attachment or beaters until soft peaks form. With mixer running, gradually add sugar beating until meringue is stiff and glossy. Fold in cornstarch, vinegar and vanilla extract.
Spoon mixture onto the prepared baking sheet. Using a spoon, shape the meringue into a 10- to 12-inch circle and with the back of the spoon, create a slight indent in the middle (this will hold the sweetened whipped cream and berries). Place in oven and immediately reduce the temperature to 200° F.
Bake for 1 hour, 30 minutes. Turn the oven off and keep the pavlova in the oven for about 1 hour or until the oven has cooled down. The idea is to dry out the pavlova and not bake it any further.
Place whipping cream in chilled bowl of an electric mixer fitted with whisk attachment and beat until stiff peaks form. Fold in sweetened condensed milk.
Spoon cream over center of cooled pavlova. Top with berries. Serve family-style.