4 egg whites
1/8 tsp. salt
1/2 tsp. cream of tartar
1 c. sugar
1 tbsp. cornstarch
1 tsp. white wine vinegar
1 tsp. vanilla
4 to 6 kiwi
1 pt. whipping cream
1 1/2 to 2 c. sweetened crushed raspberries

In a large mixer bowl, beat 4 egg whites and 1/8 teaspoon salt and 1/2 teaspoon cream of tartar at high speed until frothy. Gradually add 1 cup sugar, about 1 tablespoon at a time, beating for 1 minute after each addition. Blend the last tablespoon sugar with 1 tablespoon cornstarch before adding. Then beat in 1 teaspoon each white wine vinegar and vanilla. Mixture should hold very stiff peaks after beating.

Moisten a greased oven-proof platter or shallow-rimmed baking pan with water. Pile meringue on pan, shaping into a mound 7 inches in diameter. Place in preheated oven at 400 degrees. Immediately reduce temperature 250 degrees. Bake for 1 1/2 hours or until lightly browned and dry on the surface. Remove and cool. Just before serving, peel and slice kiwi. Whip 1 pint whipping cream. Frost meringue with whipped cream. Surround with kiwi slices. Spoon raspberries in the center of meringue.