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1
Set a rack in the middle level of the oven and preheat to 325 degrees.
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2
Trace a 10-inch circle with dark pencil on the parchment paper and turn it over.
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3
Lightly butter the paper and sprinkle with a thin coating of cornstarch.
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4
You should still be able to see the traced circle.
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5
Pour the egg whites, salt, vinegar, and vanilla into the bowl of an electric mixer.
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6
Whip on medium speed with the whisk attachment until the egg whites are white, opaque, and beginning to hold a very soft peak.
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7
Increase the speed to medium high and whip in 2 cups of the sugar, 1 tablespoon at a time, whipping for 20 to 30 seconds after each addition.
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8
After all the sugar has been added, the meringue should stand in very stiff peaks.
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9
Remove the bowl from the mixer and quickly mix the remaining 1/2 cup of sugar with the cornstarch.
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10
Fold the mixture into the meringue.
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11
Scrape the meringue onto the prepared pan and spread it with a medium offset spatula, using the traced circle as your guide, into a straight-sided, straight-topped disk about 2 inches tall.
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12
Try to spread the meringue as evenly and symmetrically as possible; there is no opportunity to trim it after it has baked.
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13
Bake the meringue disk for 15 minutes, then lower the oven temperature to 225 degrees and bake an additional 1 1/2 hours.
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14
Turn off the oven and open the door.
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15
Cool the meringue disk in the turned-off oven.
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16
For advance preparation, keep the meringue disk loosely covered with plastic wrap at a dry room temperature.
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17
Humid weather will soften it to a gooey mess.
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18
To finish the Pavlova, slide the cooled meringue disk from the paper to a platter.
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19
Whip the cream and spread it evenly on the top of the meringue disk.
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20
Neatly top the whipped cream with the chosen fruit.
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21
Some of the fruit will invariably drip down the side.
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22
Use a sharp serrated knife to cut the Pavlova into wedges.
