4 egg whites
3/4 cup sugar (plus 1 1/2 tbs castor sugar)
1 tsp vanilla
1 1/2 tsp vinegar
1 tsp cinnamon
1 1/2 cups whipped cream
strawberries thinly sliced
Beat egg whites adding sugar gradually. Fold in vinegar and vanilla. Line lamington tin (20 x 30 cm) with greased foil and spread mixture over. Dust with 1 1/2 tbs castor sugar and 1 tsp cinnamon mixed together. Cook at 350F for 10 mins and leave in tin until cold. Invert onto lunch paper and peel off foil. Spread with half the cream and strawberries. Roll up with paper and decorate with remaining cream and strawberries.
A good tip to remember when you are making a pav roll is to roll the pav up while it is still warm. This allows it to retain its memory and it will not crack when you fill and roll it.