There's no more delicious, light and airy dessert than Australia's national favorite, Pavlova. The dessert is made of a large round meringue, covered in lightly sweetened whipped cream, and topped with fresh seasonal fruits such as berries, sliced peaches, nectarines, or kiwis. It was named after the legendary ballerina, Anna Pavlova, who was an ethereal dancer. You can prepare the meringue in advance, but spread it with the sweetened whipped cream and fruit, just before serving.  It looks impressive and tastes heavenly.  Enjoy!

Meringue
(Makes approximately 6 servings)

4 egg whites, at room temperature
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon white wine vinegar
1 teaspoon vanilla extract
2 teaspoons cornstarch

1. Preheat the oven to 275 degrees. Turn a 9-inch cake pan upside down, and cover it with a sheet of wax paper, approximately 12-inches long.

2. Put the egg whites, sugar, and salt in a bowl and whisk at high speed until shiny white peaks form.  Fold in the white wine vinegar, vanilla, and cornstarch. 

3. Make a circle with the egg white mixture, the size of the cake pan diameter.  Slide the wax paper onto a baking sheet and bake approximately one hour, or until the meringue appears crisp and dry.  Turn off the oven and let the meringue cool inside it.

Fruit Topping
2 cups fresh fruit (mixed berries, sliced peaches, nectarines and/or kiwis)
1/3 cup sugar, or more to taste

1. Combine the fruit with the sugar and let stand about 20 minutes.

Sweetened Whipped Cream
1 cup cold heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons confectioner's sugar

1. Combine the cream, vanilla extract, and confectioner's sugar in a large bowl.  Beat until large peaks form.

Assembly
1. Just before serving, carefully peel the wax paper from the bottom of the meringue.  Place the meringue on a serving plate, spread the whipped cream over the meringue, and top decoratively with the fruit.  

2. To serve, slice in wedges.