Fall feast - pavlova

1. Top this dessert with ripe fall fruit or your choice.
2. preheat oven to 275f 140c.
3. Line a large cookie shet withparchment paper.
4. in an electric mixer, beat egg whites and salt until soft peaks form.
5. Gradually add sugar, 2 tb at a time, beating well after each addition.
6. add vinegar and heat the mixture until thick, glossy and stiff enough to support the beater.
7. Mound the meringue onto a cook sheet in an 8-inch circle.
8. Bakei for 1 ¼ hours.
9. The meringue mixture should be cream-coloured and crisp.
10. Bake another 15 minutes if the outside is still stickyk.
11. Cool and remove from paper onto a serving plate.
12. in a large bowl, beat whipping cream until still peaks form.
13. Cover meringue with cream and decorate with fruit.