PAVLOVA*

3 egg whites
pinch of salt
3/4 cup fruit sugar
2 tsp cornstarch
1 tsp lemon juice or vinegar
extra cornstarch

Preheat oven to 350 F.
Cut a 9in circle from piece of greaseproof paper. Place on greased oven tray. Brush lightly with melted butter, dust with extra cornstarch. Shake off excess cornstarch.
Beat egg whites and salt until soft peaks form. Add sugar (medium speed) GRADUALLY (i.e. sprinkling it in), beating well after each addition. Be patient, this could take a while. Beat until sugar is dissolved completely.
Lightly fold in sifted cornstarch and lemon juice.
Spread approximately 1/2in. layer of mixture over prepared circle. (The greater the height, the more marshmallowy it will be inside).
Bake for 10 minutes, then decrease the oven temp to 200F for 1 hour. Shut off the oven, and let cool in the oven. (Never open the door until cool.)
The "pav" should be crispy outside and soft inside.

Spread whipped cream on top (do not add sugar, the pavlova is sweet enough), and top with fresh seasonal berries. SUGGESTION: You may want to mix in cut up strawberries into the whipped cream first, then decorate it with halved strawberries.