3 lg. egg whites
1 c. sugar
Vanilla essence (a few drops)
1 tsp. vinegar

Beat egg whites until stiff. Gradually add sugar, vanilla and vinegar while still beating. Grease a piece of tin foil on one side then wet both sides, allow the drops of water to run off. Place tin foil on cookie sheet with greased side up. Pile mix on the tin foil and put into a very low temperature oven overnight. When pavlova is cool cover with whipped cream and surround with fruit (fresh raspberries are delicious).