4 eggwhites330 gm (1½ cup)caster sugar1½ tsp white vinegar1½ tsp vanilla essence300 ml thickened cream500 gm strawberries, hulled and slicedTo Serve:icing sugar
Preheat oven to 180C. Using an electric mixer, beat eggwhites and a pinch of sea salt until soft peaks form, then, with the motor running, gradually add caster sugar and beat until sugar is incorporated, then add vinegar and vanilla and beat until combined.
Spoon onto a baking paper-lined oven tray and form into a 22cm round. Reduce oven to 150C and bake for 1½ hours. Turn off oven and, leaving door ajar, stand pavlova in oven for at least 2 hours (but preferably overnight) to cool.
In a large bowl, whisk cream until soft peaks form, spread over pavlova and scatter with strawberries. Dust with icing sugar and serve immediately.