Mums Pavlova Recipe

Whenever Australia Day comes around, it would not be the same without making my mums pavlova. I have tried so many versions of pavlova but always come back to this recipe as it is just the best one around.
Pavlova is an Australian Icon almost and is always a favourite over here. This is simple to make and if you follow the recipe exactly, you will always have success with making one.

INGREDIENTS:
4 large egg whites (I use free range)
pinch of salt
1 cup caster sugar
1 dessertspoon cornflour
3/4 teaspoon white vinegar
3/4 teaspoon vanilla essence
1 x 300ml carton whipping cream
strawberries (or kiwi fruit, bananas and passionfruit together)

METHOD:
Preheat oven to 150C or 130C for fan forced.
Draw a 20cm circle with a pencil on a sheet of baking paper and place pencil side down onto a large baking tray.
In a large mixing bowl, whip the egg whites and salt together with an electric mixer on medium-high until soft peaks form.
Turn mixer up onto high and gradually add the cup of caster sugar, beating all the time until glossy and stiff.
Sift the cornflour into mixture and add the vanilla and vinegar to it. Mix through on low speed until just combined. Do not overmix.
Using a large spoon or spatula, spread out onto the baking sheet within the circle drawn on the baking paper. Make sure you have it in an even mound, keeping the top fairly flat. You can slightly indent the middle if you prefer to hold the cream and fruit better. (I usually just keep it flat on top).
Place tray in oven and reduce your heat to 120C or 100C for fan forced oven.
Cook for 1 hour, making sure that you don't open the oven door as you don't want to change the temperature while cooking.
After 1 hour, turn off oven and leave pavlova in until completely cold, or for several hours if possible. This helps to eliminate the amout of breaking away from the side of shell. It is normal to get a little of this happening so don't be alarmed by it.
To serve, whip the cream with a teaspoon of pure icing sugar and when thoroughly whipped, pour onto top of pavlova and decorate with either strawberries with a little icing sugar sifted over top or my favourite is slicing banana and kiwi fruit over it and topping with some passionfruit pulp. You could use lovely summer berries as well. Whatever way they look delicious and taste the same.