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For the Pavlova:
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Preheat the oven to 180 u00b0F.
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Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate or baking pan as a guide, then turn the paper over so the circle is on the reverse side.
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Put the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites, starting out on a medium-low speed and increasing incrementally to medium-high speed until firm, about 3 minutes.
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With the mixer still on medium-high, gradually add the sugar, in parts and beat until it makes firm, shiny peaks, another 2-3 minutes. Do not over beat as this will result in dry egg peaks.
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Sprinkle cornstarch, vinegar and vanilla over the top of the beaten egg whites, then slowly fold it in with a rubber spatula.
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Pile mixture into the middle of the drawn circle. Smooth it out a bit, building a slightly higher edge than the center, so as to form a well (use a piping bag with a decorative tip to get pretty edges).
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Bake for 1 to 1 1/2 hours. Keep an eye on it-it's done when the outside turns a pale yellow. Turn off the oven, keep the door slightly open and allow the meringue to cool completely in the oven.
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For the sweetened whipped cream:
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Note: It helps to chill the bowl and the whisk in the refrigerator before beating.
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Whip the cream in the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer).
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When it starts to thicken, add the sugar and vanilla and continue to beat until firm.
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For the berry sauce:
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Place the fruit, sugar and water in a saucepan.
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Bring to a boil, lower the heat, and simmer for 5 minutes.
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Pour the fruit mixture along with the remaining berry sauce ingredients into the bowl of a food processor and process until smooth. Chill in fridge.
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For the fruit topping:
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Toss the fruits in a bowl and toss with about 1/4 cup of the fruit sauce.
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To serve:
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Turn the meringue onto a serving plate and top with the whipped cream. Spoon the berries carefully into the middle of the Pavlova, leaving outer border alone. Pour extra sauce onto the individual servings.
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(Pavlova recipe adapted from Joy of Baking. Fruit sauce recipe is my own.)
