4 egg white
1 tsp cream of tartar
1 cup 2 tbsp sugar
1 tsp cornstarch
1 tsp white vinegar
1 cup whipping cream
2 cups mixed fruits or any fruit you like

Directions:
Whip egg whites with cream of tartar until foamy. Gradually add 1 cup sugar and whip until stiff peaks, about 8 minutes. After egg whites have been whipped, fold in cornstarch and white vinegar.

Trace a 10-inch circle onto a piece of parchment paper. Spread meringue to fit into circle. Bake at 200 F for 35-45 minutes and allow to cool. Whip cream to soft peaks and fold in 2 tbsp sugar. Cut fruits into cubes. Do not use melons for this dessert.

To Assemble :
Top pavlova with whipped cream and fresh fruits. Pavlova can be made the previous day and just before serving add the whip cream and fruits.
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