3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla
3 kiwis, peeled and sliced
3/4 c. sugar
1 c. chilled whipping cream
2 tbsp. sugar

Heat oven to 225 degrees. Line bottom of 8 or 9 1/2 x 1 1/2 inch round pan with brown paper.

Beat egg whites and cream of tartar until foamy; add vanilla. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until glossy and stiff. Spread in pan. Bake 1 1/2 hours. Turn off oven; leave meringue in oven with door closed for 1 hour.

Finish cooling meringue at room temperature. Loosen edge of meringue with a knife; hit pan sharply on table to remove meringue. Invert onto plate (meringue will be crumbly on bottom and around edge). Remove paper.

Beat whipping cream and 2 tablespoons sugar until stiff. Frost sides and top of meringue, building up edge slightly. Arrange kiwis on top (blueberries, strawberries or raspberries may be used instead if in season). Cut into wedges to serve.