Famous Australian Pavlova

4 egg whites
1 teaspoon vanilla
1 teaspoon white vinegar (or lemon juice)
1 cup of caster sugar
1 cup whipped cream
Fruit to decorate
 

Method:

Pre heat oven to 120 degrees Celsius.

Line a baking tray with foil or baking paper.  On the foil or paper draw a circle with a 22 cm (9'") diameter.  In a glass or china bowl beat egg whites, vanilla and vinegar (or lemon juice) until soft peaks form.  Gradually beat in the sugar, one tablespoonful at a time.  When sugar is fully dissolved into egg mixture pile it onto the baking tray, keeping the mixture within the circle.  Smooth the top but leave a slight hollow in the central area.

Bake at 120 degrees Celsius (250 degrees Fahrenheit) for approximately 1 and 1/4 hours.   When cooked, the Pavlova should be a very light beige colour.  Turn off the oven.  Leave Pavlova to cool in the oven.

When cold, top with whipped cream and decorate with fruit.  Fruit suggestions are below.
 

Notes:

Colourful fruits are good to decorate Pavlovas, ideas being sliced banana, strawberries, kiwi fruit and passion fruit.  Passion fruit is particularly nice, in my opinion, as its tartness complements the sweet Pavlova so well.

If you are making the Pavlova in advance then store it in a cool dry place, not in the fridge.