Preheat oven to 160°C (320°F).

Line a baking tray with parchment paper and draw an 8-inch (20cm) circle along the center. Use a round cake pan with the same diameter to mark.

Add the eggs whites, cream of tartar, and salt into a medium-size bowl and beat on medium-low until frothy.

If you don’t have the cream of tartar and are using white wine vinegar, add it in step 6.

Gradually add the sugar and increase the hand mixer to medium-high and beat until stiff peaks are formed and the meringue is glossy.

Add in the vanilla and beat on low speed for a few seconds or until the vanilla is combined.

Drop 4 small (nickel size) dollops of the meringue each corner of the baking tray and place the parchment paper with the marked side down facing the pan. This will prefer the parchment from curling over at the ends.

Using a large spoon, spread the meringue in a swirl motion inside the marked circle until the 8-inch marker is covered about 3 inches thick, then create a small crater about 5-6 inches within the center.

Draw a 9-inch circle on a sheet of parchment paper. Place parchment, circle side down, on a baking sheet.

Place inside the oven and reduce the heat to 120°C (250°F) and bake for approximately 75-80 minutes or until meringue is set and dry. Turn off the heat and let the meringue cool inside the oven with the door closed for about 45-60 minutes.

Once the pavlova is completely cooled, removed from the oven and transfer to a serving plate. Top with chantilly or buttermilk whipped cream and fresh strawberries.

Serve and Enjoy!