Pavlova with Fresh Fruit

Friend Maribeth made this for a holiday party we recently had. Amazingly light & just perfectly festive. Loved it. 

4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Whipped Cream
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries, or any fresh fruit

Preheat the oven to 180°. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side (this way you won't get a pencil mark on the meringue).

Place the egg whites & salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about one minute. With the mixer still on high, slowly add the sugar & beat until it makes firm, shiny peaks, about two minutes. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar & vanilla, & fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper & smooth it within the circle, making a rough disk. Bake for 1 1/2 hours.

Turn off the oven, keep the door closed, & allow the meringue to cool completely in the oven, about one hour. It will be crisp on the outside & soft on the inside. Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries & raspberries in a bowl. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue.