4 egg whites
1 c. castor sugar
1/2 tsp. vanilla essence
3/4 tsp. white vinegar

Beat egg whites until soft peaks form; add 1/3 cup sugar. Beat until dissolved. Gradually add remaining sugar, beating well after each addition. When sugar is dissolved, add vanilla and vinegar, beat 1 minute only to combine mixture. Mixture will be thick. Line a flat tray with aluminum foil. Spoon meringue into an 8 inch circle, building sides up to approximately 3 inches in height. Carefully smooth sides and top of pavlova, then with a knife blade, mark decorative grooves around the side of pavlova; smooth over top of pavlova again. bake in very slow oven approximately 1 1/2 hours. Pavlova should be firm to touch. Turn off oven, cool in oven. When pavlova is quite cold, take sharp knife and cut around top edge of pavlova. The crisp meringue top will fall slightly on to top of marshmallow, giving room for the topping of strawberries or any other fresh fruit.