1/2 cup egg whites at room temperature (4 large eggs or 5-6 medium eggs)
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar
1 1/2 teaspoon cornstarch
1 tablespoon red wine vinegar
1/2 teaspoon vanilla
1 cup heavy cream whipped (I sweetened with sugar and added a splash of vanilla)
Sliced kiwis, raspberries and blackberries, for serving
Preheat oven to 350º. Beat the egg whites, cream of tartar and salt until frothy.
Add cornstarch, vinegar and vanilla. Slowly add the sugar and beat until stiff peaks form. The meringue will be very glossy.
Draw a 9" circle on a sheet of parchment, turn it over and place it on a baking sheet. Spread meringue into the circle and smooth top.
Bake the meringues for 10 mintues at 350º then reduce the heat to 300º and bake them for an additional 45 minutes. The meringue will be light brown with a few cracks. DO NOT open the oven door while you're baking them! After 45 minutes, turn off the oven and crack the door open.
Allow to cool for 30 minutes in oven, then remove to finish cooling.
To serve, put one pavlova on a plate, top with whipped cream, orange curd and finally with kiwi slices, raspberries and blackberries.