This recipe is a famous Shelley Holtom special, straight from Brisbane.
Bake: 1.5 hours, Preheat oven to 320 degrees but bake at 215 degrees.
6 egg whites
1.5 cups sugar
1 t. cornflour
1 t. white vinegar
1 t. vanilla
fruit (passion fruits seeds, kiwi, berries)
Beat egg whites in a warm, dry bowl until stiff. Gradually add sugar. Continue to beat until mixture is very stiff. Fold in cornflour, vinegar and vanilla. Pile pavlova mixture in a greased, round pan. The mixture should be scooped out slightly in the middle to allow for filling.
Bake slowly until firm. Remove from oven and place on a serving plate. Cool. Cover with whipped cream and top with fruit. Grate chocolate on top if desired.