Beat egg whites until light and fluffy, slowly add caster sugar and beat until the mix holds it's shape. Don't overbeat or the pavlova won't roll.
Cover the back of a baking tray in aluminum foil and grease really well with butter or cooking spray. Spread your pavlova mix in the centre, being careful not to make it too thin or it will drip over the side as it's cooking.
Cook in a 180 degree C oven for 12 minutes. Take it out of the oven and place the tray on your bench, carefully pull your foil up and flip the pav and foil onto a wet tea towel. Peel the foil off carefully, it should easlily come off, if not next time you need to grease more.
let it cool slightly, spread with whip cream and top with fruit of your choice. Starting at one end and using the tea towel to help roll the pavlova like you would a swiss roll.
Serve with extra whip cream and fruit if you wish.