4 egg whites
1/4 tsp. salt
1 c. sugar
4 tsp. cornstarch
2 tsp. vinegar
1 tsp. vanilla
3 c. diced fresh tropical fruit in season: bananas, peaches, papayas, mangos, kiwi
1 c. heavy cream, whipped until it holds a soft shape

Set oven at 275 degrees. Whip the egg whites with salt until they hold a stiff peak. Add the sugar, one teaspoon at a time, beating until the mixture is stiff and shiny. Beat in the cornstarch, vinegar and vanilla.

Butter a shallow baking dish and fill with the meringue mixture, slightly hollowing out the center. Bake for 1 1/4 hours or until meringue is very slightly brown. Cool slightly, then unmold and cool completely.

Just before serving, add sugar to taste to the whipped cream and fill the center of the pavlvoa. Pile the fruit on top.

Note: Sugar must be added 1 teaspoon at a time for this recipe to work.