Colleen's Pavlova

3/4 c sugar
1 tsp cornstarch
4 large egg whites
1 tsp white vinegar
1 tsp vanilla
1 container So Delicious Coconut Whipped Cream
2 c fruit

1. Day before serving, prepare meringue layer:  Heat oven to 250 deg.  Line a large baking sheet with alum foil, grease a 10" circle in the center.  In a small bowl, combine 3/4 c sugar plus 2 TB sugar and the cornstarch.  In a large bowl with electric mixer on high. Beat egg whites, vinegar and 1 tsp vanilla until frothy.  Gradually add sugar mixture, beating until stiff peaks form when mixer is raised.  Spoon meringue onto alum foil and spread to make a 9" circle.  Meringue will spread some during baking.

2. Bake 1 1/4 hr or until dry and firm.  Turn off oven, allow meringue to stand in closed oven overnight.

3 Next day, (for dairy, beat 1 cup whipping cream and remaining 2 TB sugar and 1/2 tsp vanilla  until stiff peaks form) thaw coconut whipped cream.

4. Peel foil from meringue.  Put on very flat plate, that way it won't crack.  Assemble with whipped cream and fruit!