Preheat oven to 150°C (300°F). Place the eggwhite 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 6 minutes or until the mixture is stiff and glossy.
Add the vinegar and whisk for 4 minutes or until glossy and combined.
Pile spoonfuls of the meringue onto a baking tray lined with non-stick baking paper and, using a spatula, shape to form a 20cm mound. Reduce the oven temperature to 120°C (250°F) 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. Place the cream in a bowl and whisk until soft peaks form.
Place the pavlova on a cake stand or plate and top with the cream, raspberries and cherries. Dust with icing sugar to serve.