Pavlova

4 egg whites

1/4 teaspoon salt

1/4 teaspoon cream of tartar

1 cup sugar

4 teaspoons cornstarch

2 teaspoons white wine vinegar (I just use white because it's what I keep on hand.)

1 teaspoon vanilla extract

1 cup heavy cream, whipped

2 to 3 cups fresh berries (Strawberries are our favorite!)

1.  Preheat oven to 275 degrees.

2.  Beat egg whites, salt, and cream of tartar together in a bowl until the whites hold a stiff peak.

3.  Add the sugar, a few tablespoons at a time, beating until mixture is stiff and glossy.

4.  Beat in the cornstarch, then the vinegar and vanilla.

5.  Butter and flour (baking PAM!) an 8 inch spring form pan and fill gently with the meringue mixture, spreading it slightly higher around the edges than in the center of the pan to form a depression.  (You barely have to do this at all!)

6.  Bake cake for 1 to 1 1/4 hours, or until meringue is firm and lightly browned.  Pavlova will remain moist inside.  Cool slightly, unmold, slide onto a serving plate, and cool completely.  

5.  Lightly whip cream just before serving and prepare berries.  

6.  Serve with whipped cream and berries on top.