Pavlova Roll

• 4 large egg whites (or you can use 6 small egg whites)
• 1 cup caster sugar (confectioners sugar)
• 1 1/2 teaspoons cider vinegar
• 1/2 teaspoon vanilla essence
• 1 teaspoon cream of tartar
• 1/4 cup slivered almonds (optional)
• 1/4 cup desiccated coconut (optional)

1. Preheat oven to 160u0b0C ( 325u0b0F ) Grease a slab tin.
2. Place all of the ingredients in a mixer bowl and beat untill stiff peaks form.
3. Spread the mixture into the prepared tin. Sprinkle with the slivered almonds and coconut, if desired- this is optional and not a necessity.
4. Bake at 160u0b0C for 20 minutes and then reduce oven temperature to 140u0b0C and bake for a further 10 minutes.
5. Remove from oven and turn the pavlova out onto a clean tea-towel. Roll up from the widest side. Cool.
6. When cool, unwrap the pavlova and fill as desired. It's best not to overfill as it will be harder to roll and slice.
7. Re-roll and serve cut into slices.
8. The roll is best eaten with 24 hours.

egg whites, caster sugar, cider vinegar, vanilla essence, cream of tartar, almonds, coconut

Taken from www.food.com/recipe/pavlova-roll-220037 (may not work)