Pavlova

Butter flour baking sheet; shake off excess flour. Using 7 inch template (cake or pie pan or saucepan lid), trace circle onto baking sheet with fingertip. Remove template.

Heat oven to 300°F.

Beat egg whites and salt until soft peaks form. Beat in sugar, 1 tablespoon at a time, eating thoroughly (about 1 minute) after each addition, until egg whites are smooth and glossy. Stir cornstarch and vinegar together in small bowl until smooth; fold into egg whites until thoroughly blended.

Scoop egg whites into center circle on prepared baking sheet. Using flat spatula, spread egg whites smoothly to edges circle; makes light well, about 6 inches in diameter and 1 inch deep, in center circle. Place baking sheet on center shelf in oven; reduce oven temperature to 250°F. Bake until outside meringue is firm and pale tan in color, about 1 hour 15 minutes.

Cool meringue on wire rack 15 minutes, then loosen carefully from baking sheet with wide flat spatula; transfer to serving plate. Let stand, uncovered, at room temperature until serving time, up to 3 hours.

Just before serving, whip cream in chilled large bowls with chilled beaters until stiff peaks form. Spread half of whipped cream over top and sides of meringue, filling well in center but leaving a slight depression. Arrange kiwi slices in overlapping circle around edges of meringue, leaving spaces for whipped cream rosettes.

Spoon remaining whipped cream into pastry bag fitted with large fluted pastry tip. Pipe cream in 5 rosettes around top of meringue; use any remaining cream to pipe ruffle around bottom of Pavlova, if desired. Garnish each rosette with whole unhulled strawberry and arrange kiwi and strawberry slices decoratively in center, if desired. Serve at once.