Pavlova

Directions

1. 1
   {"0":"Preheat the oven to 275F and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.","2":"In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.","5":"Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.","7":"Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.","9":"Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.","11":"Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.","13":"Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.","15":"Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.","17":"Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.","19":"Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top."}