Shell:

4 egg whites
dash salt
1 tsp. white vinegar
1 c. sugar
1 tsp. cornstarch

Place egg whites and salt in bowl of electric mixer. Beat on medium speed until egg whites are white, opaque and just beginning to hold their shape. Add vinegar. Increase speed to medium high and slowly add sugar, 1 tbsp. at a time, until all sugar is added and meringue is stiff. Beat in cornstarch. Line baking sheet with parchment paper and draw 10 inch circle on paper. Invert paper. Spread meringue in circle on prepared pan and using back of spoon, make meringue disk concave in center spreading from center to sides.

Bake meringue shell at 350°F for 5 minutes. Lower heat to 250°F and continue baking 1 hour or until meringue is firm, crisp on outside and still slightly moist within. Cool on pan on rack. When completely cooled, slide spatula or knife between meringue shell and paper to loosen. If prepared in advance, wrap meringue with plastic wrap and store at room temperature.

Cream Filling:

1 c. whipping cream
3 tbsp. sugar
1 tsp. vanilla extract

Beat cream with sugar and vanilla until stiff peaks form. Cover and refrigerate until just before serving.

Fruit:

4 c. fruit cut into 1/2 inch slices or diced mixture may include kiwis, strawberries, raspberries, bananas, mango papaya and pineapple
1/4 c. sugar

Combine sliced fruit in mixing bowl with sugar. Toss gently. Cover and refrigerate until needed. Drain fruit well before using. To assemble, slide meringue shell from paper to flat platter. Whip Filling again and spread on meringue. Top with Fruit. For striking presentation, make concentric rows with one type of fruit in each row.