New Zealand Pavlova - cooking recipe

Ingredients

4 egg whites
1/8 teaspoon cream of tartar
1 cup superfine sugar (caster sugar, berry sugar, or regular sugar blitzed in a food processor until grains are half their )
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup fruit, sliced (kiwifruit, berries, peaches, etc.)
1 1/2 cups lightly sweetened whipped cream (just add sugar to it, to taste)

Preparation

Preheat oven to 400\u00b0F Line a shallow baking sheet with parchment paper.
In a large dry bowl, sprinkle cream of tartar over egg whites and beat until stiff. Whisk together sugar and cornstarch. Add the mixture to the egg whites a tablespoon at a time, while beating on medium speed, until all ingredients are combined. The meringue should be shiny, white, and stiff. Fold in vanilla extract.
Reduce oven heat to 200\u00b0F Mound the meringue on the baking sheet in a round shape about 6 inches in diameter. Bake for 1 hour. Turn off oven, leaving meringue in the oven until it is cold or overnight.
Top with whipped cream and arrange fruit over top.
Use a serrated knife to gently saw slices. It is best to eat when first made but you can store leftovers in a covered container.