|Cream of tartar||1⁄4 Teaspoon|
|Granulated sugar||375 Milliliter (1 1/2 Cups)|
|Cornstarch||25 Milliliter (2 Tablespoon)|
|Vinegar||15 Milliliter (1 Tablespoon)|
|Vanilla||1 1⁄2 Teaspoon|
|Whipping cream||375 Milliliter (1 1/2 Cups)|
|Raspberries/Strawberries||250 Milliliter (1 Cup)|
|Kiwifruit||2 , sliced|
Line baking sheet with parchment paper.
Place bottomless 8 inch (2 L) or 9 inch (2.5 L) springform pan on top; set aside.
In bowl, beat egg whites, salt and cream of tartar until soft peaks form.
Gradually beat in sugar in thin steady stream until stiff glossy peaks form.
Fold in cornstarch, vinegar and vanilla.
Spoon batter into prepared pan; smooth top.
Bake in 275Â°F (140Â°C) oven for 2 to 2-1/2 hours or until crisp and lightly browned on outside but still soft in middle.
Let cool completely (meringue will deflate).
Run knife around meringue; remove pan.
Carefully remove paper. (Meringue can be loosely covered and stored for up to 3 days.)
Remove loose bits from meringue.
Whip cream; spread over top of meringue, swirling into peaks.
Garnish with raspberries and kiwifruit.