Pavlova Anyone?

My Aunty Anne, is without doubt, the queen of Pavlova making! For years she wowed me with her ability to get the meringue just right... ever so slightly crisp on the outside & just a little bit chewy on the inside.
A few months ago, I decided to tackle my fear of meringue head on, and get whisking! Practice makes perfect & I think I have it mastered at this stage... although I doubt I'll ever manage to reach the dizzy heights of Anne's perfect Pavlova.
Some recipes I've tried have cornflour & vinegar & all sorts, but I prefer to just go with the basic Eggs & Sugar. The recipe below serves 8 people.


Ingredients: 
230g Caster Sugar
4 Egg Whites


Topping:
250mls Cream - Whipped
Selection of Fresh Fruit (strawberries, grapes, kiwis, bananas, peaches, passion fruit...)


Method:
Preheat the oven to 100 degrees celsius. Line a baking tray with grease-proof paper & set aside.
Put the egg whites in a spotlessly clean stainless steel or glass bowl. Whisk until light & fluffy, and until soft white peaks are formed. Then, gradually add the caster sugar, whisking continuously until all the sugar has dissolved. The mixture should look stiff & shiny.
Gently scoop out the mixture onto the lined baking tray.
Place in the oven for approximately 1 & half hours, then turn off the oven and leave the meringue in the oven while the oven cools down for another 30 minutes or so. Remove from the oven & leave to cool fully.
Before serving, place the whipped cream on top of the meringue & finally top with the fruit!