Preheat oven to 150°C (300°F). Place the egg white in the bowl of an electric mixer and whisk on high speed until stiff peaks form.
Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds between each addition. Once all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 8 minutes or until the mixture is stiff and glossy.
Add the vinegar and cornflour and whisk for 1 minute or until glossy and combined.
Pile the meringue onto a baking tray lined with non-stick baking paper. Shape to form a 20cm mound.
Reduce the oven temperature to 120°C and bake for 1 hour 30 minutes or until dry and crisp to the touch.
Turn the oven off and allow the pavlova to cool completely in the oven.
Combine cream, cream cheese, sugar and vanilla in a bowl and beat with electric beaters until stiff.
To serve, top with cream cheese mixture and berries.