Pavlova

4 egg whites

1 cup sugar

1 tablespoon cornstarch

1/2 teaspoon cream of tartar

1/2 teaspoon vanilla

1/2 pint whipping cream whipped to the stiff peak stage

4 kiwifruit (you may substitute any fruit but kiwifruit is traditional)

Preheat oven to 400 degrees. In a large mixing bowl whip the egg whites to the soft peak stage. Continue to whip adding in the sugar, cornstarch, cream of tartar, and vanilla. Whip to the stiff peak stage.Cover a round baking sheet (a regular pizza pan works best) with grease-proof paper. Grease lightly and sprinkle with flour. Spread the meringue evenly over the pan. Place in the middle of the 400 degree oven and reduce the heat to 200 degrees. Bake for 1 hour. Allow the meringue to cool. Once cool, carefully remove the meringue from the pan and paper and place on a serving platter. Pipe the whipped cream over the top covering completely. Peel and thinly slice the fruit and cover the top. Keep in the refrigerator until ready to serve. This is an outstandingly light desert and goes extremely well with a glass of well chilled asti spumanti.