|Castor sugar||1 1⁄2 Cup (24 tbs)|
|Vinegar||1 1⁄2 Teaspoon|
|Vanilla||1 1⁄2 Teaspoon|
|Chopped pecans/Walnuts||3⁄4 Cup (12 tbs)|
Oil and flour a 23cm springform tin and set oven at slow 150C (300F). Beat egg whites and salt at full speed until they stand in peaks. Sift sugar and gradually sprinkle in 1 tablespoon at a time, beating at high speed only until all sugar has been added. Lastly, fold in vinegar, vanilla and pecans. Put into prepared tin and cook in a slow oven for 1 hour. Turn off heat and leave pavlova in oven until cold. If using a gas range bake at 150C (300F) for 1 hour, turn heat to 120C (250F) for further 30 minutes and then turn oven off and leave pavolva in oven until cold. When pavlova is cold remove from tin. Don't worry if pavlova collapses slightly. Before serving decorate with whipped cream, spoon some of the Chocolate Sauce over and sprinkle with chopped pecans. Serve remaining sauce separately.