paper, cut into a circle with a 20-25cm diameter. Beat egg whites with salt until stiff peaks form. At this point, add sugar gradually, about a third at a time in a steady stream while beating. Once all the sugar has been added, continue to beat until the meringue is very thick and shiny. Slow the beaters down to a walking pace and gently sprinkle in corn flour, vinegar, and vanilla essence. Continue to beat until fully incorporated. Pile the meringue onto the lined baking tray, smoothing the sides out and flattening the top – but not too much. The meringue will expand, so don’t take it too close to the edge. Place in the middle rack of the oven and lower the temperature to 150˚C. Cook for 30 minutes, then reduce the temperature again to 120˚C. Cook for an additional 45 minutes. Turn off the oven, leaving pavlova inside until completely cooled. Before serving, gently slide the pavlova onto a serving plate.
Dress just before serving. There are many ways to dress a pavlova. Whipped cream with strawberries and passionfruit pulp are the traditional dressings.