Pavlova for a Crowd

Beat egg whites and salt until stiff. Add sugar 1 heaped tablespoon at a time until all sugar has been added. When finished, the meringue should be thick and shiny. Stir in vinegar, cornflour and vanilla, stir gently then pile onto prepared tray. Shape the meringue into an oval about 18 cm (7 inches) by 23 cm (9 inches) and 6 cm (2 1/2 inches) high. It usually fits diagonally across a normal sized baking tray. Flatten the top of the meringue with a spatula. Preheat oven to hot, turn to very slow. Bake for about 2 hours. Stand for a few minutes. Turn out onto the serving tray (the easiest way is to put the tray over the pavlova gently, then carefully turn so the tray is underneath). Remove the paper and cool. The centre will sink gradually as the pavlova cools. It's not a bad idea to mark a small oval in the centre with the point of a knife so that the centre sinks evenly, leaving the outside edge intact. Fill with cream and fruit when cold, but no sooner than 1 hour before serving. Serves 18-20.