Beat egg whites and salt until stiff. Slowly add sugar. Beat until sugar is dissolved and mixture is very stiff and fluffy. Lightly fold in cornstarch. Add vinegar and vanilla.

On an oven tray, place tin foil and grease well. Pour out mixture and spread out to about 8 inches diameter. Bake in slow oven (300 degrees) for 1 1/4 to 1 1/2 hours. When baked, the pavlova will be crisp and pale in color.

Be careful removing from tray. Cool. Fill with whipped cream. Top with drained fruit salad and a variety of fresh fruit.