Preheat the oven to 150 degrees Celsius. Beat
the egg whites and the salt together until they form stiff peaks.
Sift the sugar and add it slowly to the mixture, beating it at high
speed until the sugar has dissolved. Lastly, fold in the vinegar and
vanilla essence.
Pile the mixture on a tray with greaseproof paper placed on it. Shape
the pile into a circle, mould the sides with a spatula so that they
are a little higher than the rest of the flat top of the 'cake'. Bake
in the bottom of the oven for about 1 1/2 hours, or until it is quite
firm to touch. Turn off the oven and leave the pavlova until cool.
Fill the depression on the top with whipped cream and garnish with
the fruit. Slice and serve with more whipped cream and more fruit.
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