Pavlova

Directions

1. 1
   Position the oven racks so that one rack is in the center of the oven.
2. 2
   Preheat the oven to convection bake at 175F.
3. 3
   Cover a baking sheet with parchment paper and sprinkle evenly with flour.
4. 4
   Draw an 8-inch circle in the flour.
5. 5
   Combine the egg whites and salt in the large bowl of an electric mixer.
6. 6
   Beat at low speed until foamy.
7. 7
   Stir the sugar and cornstarch together in a small bowl.
8. 8
   Add the cream of tartar and vanilla to the egg whites and increase the speed to high, scraping the bowl once or twice.
9. 9
   Add the sugar/cornstarch mixture a heaping tablespoon at a time and continue beating at high speed for at least 8 to 10 minutes, until very stiff.
10. 10
    Remove the beaters and with a rubber spatula scoop the meringue into a big pile in the center of the 8-inch circle.
11. 11
    With a metal spatula, gently ease the mass into a cake 1 1/2 to 2 inches high.
12. 12
    Smooth the edges and top so that it resembles a layer of white cake.
13. 13
    Dry in the oven for 5 hours, until the meringue is firm and very light when picked up.
14. 14
    If you are serving it right away, top with the fruit and whipped cream.
15. 15
    Otherwise, wrap it airtight in a plastic zip-top bag or a tight tin and store in a cool place until you are ready to serve it.