pavlova

4 whites from large eggs
1/4 tsp cream of tartar
1 c. sugar
2 T cornstarch
1 tsp white vinegar
1 tsp vanilla

1.  Arrange the oven rack in the middle of the oven, and preheat to 350 degrees.  Line the cookie sheet with parchment paper.
2.  In the large bowl, combine the egg whites and cream of tartar.  Beat on medium-high speed until the whites are fluffy and form soft peaks
3.  With the mixer running, slowly add the sugar.  Beat until firm and glossy.
4.  Stop the mixer.  Using the rubber spatula, scrape down the sides of the bowl.  Add the cornstarch, vinegar, and vanilla.  Beat until blended.
5.  using the spatula, scrape the meringue into a tall mound on the prepared sheet.  Spread to form a tall 6-inch round with an indent in the center.
6.  Place the sheet in the oven, then reduce the temperature to 200 degrees.  Bake 1 hour and 15 minutes.  Turn the oven off and leave the meringu in the oven until completely cool.
Serve with whipped cream and fresh fruit.
Whip cream:  3/4 c. chilled heavy cream, 1 T sugar, and 1/4 tsp vanilla. 
"frost" pavlova and then decorate with berries and kiwi fruit