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Strawberry Pavlova

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Pavlova has a Incredible taste.The white wine vinegar and vanilla extract gives the Pavlova Exhilarating taste.
  Egg whites 4 (At Room Temperature)
  Salt 1⁄4 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
  Fine granulated sugar 1 Cup (16 tbs)
  Cornstarch 4 Teaspoon
  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.

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