4 egg whites, at room temperature
1 tsp vanilla
1/4 tsp cream of tartar or 1 tsp lemon juice
1/4 tsp salt
1 cup castor sugar
1 cup whipped cream
2 cups mixed fresh fruit (strawberries, kiwifruit, passionfruit pulp, etc)
Line a baking sheet with foil. Draw a 23cm circle on the foil.
In a large glass or metal bowl, beat egg whites, vanilla, cream of tartar and salt at high speed until soft peaks form.
Gradually beat in sugar, 2 tbsp at a time, beating well after each addition and continue beating until stiff, glossy peaks form.
Spoon onto prepared cookie sheet within your marked circle, mounding higher around the edge.Use a small spatula to forms little peaks around edge of pavlova.Use a small spatula to forms little peaks around edge of pavlova.
Bake in preheated oven at 120°C for 1-1/4 to 1-1/2 hours until crisp on outside and firm to the touch.
Turn off heat and allow to cool with door propped open.
Pavlova can be stored in cool, airtight container for several days.
Spread whipped cream in centre of shell and top with fresh fruit. Chill until serving time.