Whites from 4 lg. eggs at room temperature
1 c. granulated sugar
4 tsp. corn starch
1 1/2 tsp. distilled vinegar
1/2 tsp. vanilla
2 pts. whipping cream
3 tbsp. granulated sugar

FILLING:

1/2 tsp. vanilla
1 pt. basket strawberries, rinse, hulled and halved lengthwise (2 c.)
1 (8 oz.) can pineapple tidbits in juice, drained
1 star fruit (carambola) cut crosswise in thin slices
1 kiwi fruit, peeled, halved lengthwise and sliced thin crosswise

Note: The lemony tasting star fruit, from Asia, doesn't need peeling, but darkened, tough edges should be trimmed.

To make meringue: Heat oven to 225 degrees. Grease a cookie sheet, line with wax paper and grease paper. Place inverted 8-inch cake pan or plate in the middle and draw outline using skewer or toothpick. Beat egg whites in a large bowl with electric mixer until soft peaks form when beaters are lifted. Very gradually add sugar, beating until stiff, glossy peaks form. Beat in corn starch, vinegar and vanilla until blended.

Using a rubber spatula, spread meringue over circle on cookie sheet building up sides to form a rim 2 inches high and 2 inches wide. Make decorative swirls on rim. Bake 2 hours until surface is dry, but not browned. Turn off oven, prop door open with handle of wooden spoon and let cool completely. (Meringue can be stored loosely covered at room temperature up to 3 days.)

Just before serving, beat cream, sugar and vanilla in a medium-size bowl until soft peaks form when beaters are lifted. Transfer meringue to serving plate: Fill with whipped cream. Toss fruit in a large bowl to mix: spoon over cream. Makes 6 servings.