Beat egg whites and salt together until stiff at medium speed then fast.
Add granulated sugar a tbs at a time. Add caster sugar, pausing between spoonsful until the mixture is really thick and the sugar has been absorbed.
Reduce speed and add vanilla then vinegar.
Spoon onto a baking paper covered scone tray in a circle or square, remembering the top of the pav will become the base.
Cook on 170 for ten minutes, then 150 for twenty minutes, then turn down 20 degrees every ten minutes until pav is lightly golden and crisp to touch.
Lift from oven and overturn onto a pavlova plate. The centre will drop slightly then fill with whipped cream and top with whatever fruits you want.
This pav has a wonderful light and crisp texture, quite different from those which contain cornflour. Thankyou to Mrs Edwards for the recipe.