|Egg whites||4 (At Room Temperature)|
|Cream of tartar||1⁄4 Teaspoon|
|Fine granulated sugar||1 Cup (16 tbs)|
|White wine vinegar||2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Heavy cream||1 Cup (16 tbs), chilled|
|Strawberries||3 Cup (48 tbs), sprinkled|
|Grand marnier||1 Teaspoon|
Preheat oven to 275Â°F.
Beat egg whites, salt and cream of tartar together in a bowl until the whites hold a stiff peak.
Add the sugar, a few tablespoons at a time, beating until mixture is stiff and glossy.
Beat in the cornstarch, then the vinegar and the vanilla.
Butter and lightly flour a loose-bottomed 8-inch cake pan and fill gently with the meringue mixture, spreading it higher around the edges than in the center of the pan to form a depression.
Bake cake for 1 to 1 1/4 hours, or until meringue is firm and lightly browned.
Pavlova will remain moist inside.
Cool slightly, unmold, slide onto a serving plate, and cool completely.
Lightly whip cream.
Just before serving, spread the Pavlova with whipped cream and then with the strawberries.