Instructions: In a bowl (not plastic) beat the egg whites until they stand up in stiff peaks. Add the sugar gradually, one tablespoon at a time, beating at high speed if using an electric mixer.

When all the sugar has been thoroughly incorporated and a stiff glossy meringue has formed, fold in the vinegar and vanilla essence.

Grease some aluminium foil and cover a baking tray. Spoon the meringue mixture on to the foil. Mould up the sides with a spatula and make a slight depression on top. Or you can spoon the mixture into a 20cm (8 inch) greased springform tin and lightly smooth the top, or even a flan dish.

If using a gas range turn the heat to the lowest temperature just before putting the Pavlova in to cook for 1 1/2 hours. If using an electric oven cook the Pavlova at a low temperature (300f - 150c) for 45 minutes and then turn off heat and leave for 1 hour.

When cooked, remove from the oven and cool completely.

Leftovers: Keeps in a cool dry place for several days.

Handy Hint: If using a gas range set the oven at hot (450f - 230c) immediately you start to beat the egg whites.

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