Put all of the above into mixing bowl and beat with an electric beater until thick and standing in peaks when the beaters are lifted out. 

Fold in to the egg white mixture with a spatula.
 
Cover baking tray or meat dish with two layers of baking paper, the top one lightly greased, and turn out mixture into roundish pile. TIP: You can get your cake tin and use it to trace a circle so that your cake is about the right size and near enough to round. 

Bake 1 1/2 hours in cool oven, about 140C, but keep an eye on it and turn the temp down to 100 if your pav starts to go brown during cooking.

Tip gently onto plate while still slightly warm so that paper comes away from bottom of pav.

When cool smother with cream and fruit or grated chocolate, marshmallows etc. For very decadent tastes, chocolate melted slowly over a very low heat, and then mixed into whipped cream, is delicious!