1.Preheat oven to 120°C/250°F. Line oven tray with foil; grease foil, dust with sifted cornflour, shake off excess.
2.Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until sugar dissolves. Beat in the extract and vinegar.
3.Using a large serving spoon, scoop up a spoonful of pavlova mixture; using a second similar spoon, scoop under the mixture and gently push the oval-shaped scoop (quenelle) onto oven tray. Repeat to make four pavlovas.
4.Bake pavlovas about 45 minutes or until firm. Turn oven off; cool pavlovas in oven with door ajar.
5.Meanwhile, hull and coarsely chop strawberries. Combine strawberries, icing sugar and liqueur in small bowl; crush lightly with a fork. Stand 30 minutes.
6.Beat cream in small bowl with electric mixer until soft peaks form.
7.Place pavlovas on serving plates; gently break tops using the back of a dessertspoon. Top pavlovas with strawberries and cream, dust with a little extra sifted icing sugar.
It is fine to use just 1 x 300ml carton (tub) of cream for this recipe. Gently break the tops of the pavlovas using the back of a dessertspoon.Note