4 egg whites
2 heaping tsp. cornstarch
1 tsp. vanilla essence
2 c. sugar
8 tbsp. boiling water
2 tsp. vinegar

Place all ingredients in a large bowl and beat for 20 minutes until very stiff. Heap mixture onto a large flat oven proof plate, at least 12" in diameter, that has been wetted down with water. Spread mixture so that the center is thin and the sides about 2" high all the way around. Preheat oven to 300 degrees. Cook Pavlova for 20 minutes at 300 degrees and then 1 hour at 225 degrees. When cold, fill the center with whipped cream and top with fresh strawberries or fruit of your choice, or chocolate shavings.