5 egg whites, room temp.
1 c. superfine sugar
1 tbsp. cornstarch
1 tsp. vanilla
2 tsp. vinegar
1/2 pt. whipping cream, whipped
Fruit

Line baking sheet with foil; preheat oven to 225 degrees. Beat egg whites until stiff; gradually beat in sugar until very stiff. Fold in cornstarch, vanilla and vinegar; pile mixture on a foil lined baking sheet. Spread in an 8 to 9 inch circle or spread in foil-lined springform pan. Bake until meringue is firm but not brown, 1 1/4 to 1 1/2 hours. Cool on baking sheet. Remove foil and arrange pavlova on serving platter. Spread meringue with half of whipped cream; arrange fruit; decorate with remaining whipped cream.