ROLLED PAVLOVA

Preheat your oven to 180 deg C. Line 30 cm x 25 cm Swiss roll tray with baking paper . Beat 4 egg whites with a pinch of salt until stiff peaks form . Beat in 1/2 cup ( 125 gm )of sugar , 2 tbs at a time and beat for 3 minutes with each sugar addition . Now gently fold through the mixture another 25 gm of castor sugar , 1 tsp of cornflour , 1/2 tsp of vanilla extract and 1 and 1/2 tsp of white vinegar . Spoon this mixture onto the prepared tray , smooth the surface . Bake for 12- 15 minutes or until set on top and springy to touch . Turn out on a clean tea towel sprinkled with castor sugar and leave to cool on a wire rack . Then roll up gently from the short end , using the tea towel to help with the rolling . Leave for 30 minutes or until completely cool . Whip 300ml of cream to soft peaks . Trim and slice 250 gm of fresh strawberries and sprinkle lightly with 2 tbs of icing sugar . Fold the strawberries through the cream . Unroll the pavlova and spread the cream mixture over . Roll the filled pavlova up again , using the tea towel to assist and place seam side down, on a serving plate . Refrigerate for 30 minutes - 24 hours. Serve cut into thick slices , dusted with sifted icing sugar .