I got this recipe from the rec.food.archives - filename pavlova2.

Interesting legend behind this:  It seems a chef in Adelaide created
the pavlova after he had seen Anna Pavlova dance, saying that he wanted
to create a dessert that was as light and airy as her dancing.

Ingredients (serves 6-8)

4 egg whites at room temperature
1 cup castor sugar (superfine granulated)
1 tsp vinegar
1 tsp cornstarch
1 tsp vanila flavour.

Preheat oven to 250 degrees F.

With an electric mixer beat the egg whites until soft peaks form,
then gradually add the sugar.  Beat until firm.

Add the cornstarch, vinegar and vanilla.  When combined, turn out 
into a flat tray that has been greased and dusted with cornstarch.
Try a circular shape with slightly more mixture at the edges, so
that it may be served by placing goodies in its center depression.

Cook in a pre-heated, cool (250 deg. f) oven for one hour.  When
cooked, turn the oven off, leave the oven door slightly ajar, and
allow to cool slowly in the oven.  This slow cooling works to 
prevent the loss of too much height.

Serve cold, with whipped cream and fresh fruit pieces, strawberries 
and kiwi for examples.

Notes:
------
Make sure that you beat the egg-whites well, and that the sugar is fully
dissolved before going on to the next step.  Over-whipping can't hurt.
The final texture should be meringue on the inside with a thin crust 
on the ouside.