Ingredients

• 6 large egg whites
• 1/8 teaspoon salt 
• 2 cups + 2 tablespoons granulated sugar
• 1-1/2 teaspoons vinegar
• 2-1/2 teaspoons vanilla extract
•  8 ounces heavy whipping cream 
• 4 cups fresh strawberries, sliced

Preparation

1. Preheat oven to 300º F. Set egg whites out to bring to room temperature. Slice the strawberries and set aside.
2. Beat egg whites with salt at high speed until soft peaks form. Add 2 cups of the sugar, 1 tablespoon at a time, beating well after each addition. Gently fold in vinegar and 1-1/2 teaspoons vanilla.
3. Smooth mixture into an 8” round, ungreased cookie sheet or pizza pan. Smooth top. 
4. Bake for 45 minutes. Turn off oven and let shell set for 1 hour with oven door shut.  Remove from oven and let cool completely. 
5. For the whipped cream, place bowl and whisk in the freezer for 10-15 minutes. Put sugar, heavy whipping cream, and remaining 1 teaspoon vanilla into bowl and whip until stiff. (Can be done with a hand mixer, stand mixer, or by hand.)
6. Fill Pavlova shell with whipped topping and sliced berries on top.

Helpful hints

• When beating egg whites, start on low to medium speed until half whipped. At this point add pinch of salt or cream of tartar and increase mixer to high speed. The result is whipped whites that are more stable and take less time to whip.
• Not recommended for people with diabetes due to high carbohydrate content.