4 egg whites, room temperature
1/4 tsp. salt
1/4 tsp. cream of tartar
1 c. fine granulated sugar
4 tsp. cornstarch
2 tsp. white wine vinegar
1 tsp. vanilla extract
1 c. heavy cream, chilled
2-3 c. strawberries, sliced and sprinkled with sugar and Grand Marnier

1. Preheat oven to 275 degrees.

2. Beat egg whites, salt, and cream of tartar together in a bowl until the whites hold a stiff peak. Add the sugar, a few tablespoons at a time, beating until mixture is stiff and glossy. Beat in the cornstarch, then the vinegar and the vanilla.

3. Butter and lightly flour a loose-bottomed 8 inch cake pan and fill gently with the meringue mixture, spreading it higher around the edges than in the center of the pan to form a depression.

4. Bake cake for 1 to 1 1/4 hours, or until meringue is firm and lightly browned. Pavlova will remaining moist inside. Cool slightly, unmold, slide onto a serving plate, and cool completely.

5. Lightly whip cream. Just before serving, spread the Pavlova with whipped cream and then with the strawberries. Serve immediately. 4-6 portions.