Beat egg whites and salt until mixture is stiff and glossy, (peaks of the mixture should stand up by themselves) then gradually add the sugar, beating well between each addition to dissolve sugar. Beat until thick. Last of all, quickly beat in cornflour, vinegar and vanilla.

Cover a baking tray with greased paper or baking paper, pile pavlova mixture in centre of tray, spreading out slightly.

Bake at 120 C (250 F) for 1 hour. Turn off oven and leave Pavlova in oven for another hour. Do not open oven during cooking or cooling period.

When Pavlova is cold, peel off paper and transfer to serving plate. Spread Pavlova with whipped cream and fruit; cream can be flavoured with liqueur.

For a successful Pavlova.

Use eggs that are 2-3 days old. Fresh eggs will not beat up to the same volume.

When separating the eggs, make sure that no traces of yolk are left in the whites, they will not beat up well if yolk remains.

Make sure that bowls, beaters and utensils are free of grease, again whites will not beat up properly if articles are greasy.

Have all ingredients ready before you start beating whites, beaten egg whites left standing will become thin and watery.

Let whites reach room temperature before you start beating them, that way you will get a better volume.

It's important that egg whites are very stiff before you add sugar.

Make sure you beat the sugar in, till it's all dissolved, otherwise pavlova will'weep'. To test if sugar is dissoved, rub a little of the mixture between yo thumb and finger, it will feel 'grainy' if the sugar is not dissolved.

After the last addition of sugar, do not beat it too much, as at that stage it may result in 'overbeating' and a reduced volume.

Sounds awfully complicated?? It's not and the results are well worth it... :-)