4 egg whites
1/4 c. sugar
1/4 tsp. salt
1 tbsp. cornstarch
1 tsp. vanilla
1 tsp. white vinegar
1 c. whipping cream, whipped
Kiwis, strawberries, or other fresh fruit, sliced

Cut circle of wax paper to fit bottom of 8-inch springform pan. Cut strip of wax paper 2-inches wider than pan is deep. Grease one side of strip and line pan with greased side toward pan. Grease exposed surfaces of waxed paper well.

Dip fingers in cold water and sprinkle over prepared pan. Beat egg whites in large bowl of electric mixer until soft peaks form. Add sugar and salt and continue beating until sugar is thoroughly incorporated. Add 3 tablespoons cold water and beat in well.

Add corn starch and continue beating. Add vanilla and vinegar and beat until whites are glossy and stiff peaks form when beater is lifted.

Turn meringue into pan and spread it evenly over bottom with a spatula. Top should be fairly even. Bake at 350 degrees for 15 minutes; check pavlova to see if it has begun to rise. If so, turn oven off and let pavlova sit for 1 hour if oven retains heat well.

Or bake for another 10-15 minutes at 350 degrees and turn off oven for 1 hour. If oven does not retain heat well, reduce heat to 175 degrees after first 15 minutes and bake 1 hour longer. When cool, remove from pan. To serve, top with whipped cream and fruit. Serves 6-8.