Instructions
1. Draw a circle, 10 inches in diameter -- or, for individual servings, 12 circles 3.5 inches in diameter -- on a sheet of baking paper. Invert and place on a sheet pan.

2. In a stainless steel or copper bowl, whip the egg whites with the lemon juice until the mixture has increased 3 to 4 times in volume. Stir approximately 2 ounces of sugar into the cornstarch and set aside. Gradually incorporate the remainder of the 8-ounce measurement of sugar into the egg whites while whipping; continue to whip until stiff peaks form. Lower the mixer speed and add the cornstarch mixture and the vinegar.

3. Spread the meringue within the large circle. It should be about 1 inch thick, so you may not need to use the full amount. For individual shells, place a portion of the meringue in a pastry bag with a Number 8 (16-mm) plain tip. Pipe the meringue, following the inside perimeter of each of the drawn circles. Spoon the remaining meringue within the piped rings and spread it out evenly. Use the back of a wet spoon to shape the meringue (either the large circle or the individual shells) so that the circle(s) are slightly concave.

4. Bake at 210 to 220, approximately 1 hour and 15 minutes for the large circle and approximately 1 hour for the individual shells. The meringue should feel crisp and dry; however, be careful not to overbake -- if anything, it is preferable to have it a little soft in the center. Turn off the oven and prop the door open -- the meringues tend to crack less if they cool gradually.

5. A minimum of 3 to 4 hours before serving, whip the heavy cream with the remaining 1 teaspoon of sugar and the vanilla to stiff peaks.

6. Spread the cream over the center of the Pavlova; use all of the cream for the large ring or about 1/2 cup per individual serving. Cover the Pavlova(s) loosely with plastic and place in the refrigerator (see Note). If, for practical reasons, you must finish assembling the dessert(s) before refrigerating, brush pectin or red currant glaze over the fruit to keep it looking fresh.

7. Presentation for the large Pavlova: Place the cream-topped shell on an appropriate serving platter. Arrange the fruit and berries on top of the cream in a decorative manner. Garnish with mint sprigs. Sift powdered sugar lightly over the top and present whole. Serve in wedges.

8. Presentation for the individual servings: Arrange fruit and berries on top of the cream within the shell on each serving. Peel 6 additional kiwis and cut crosswise into very thin slices. Place a dab of whipped cream in the center of a dessert plate and set a decorated Pavlova on top. Arrange 4 or 5 overlapping kiwi slices on the plate to the right of the dessert. Pipe dots of orange syrup, in decreasing sizes, on the opposite side of the plate. Lean a Wavy Tuile Strip (page 632) against the dessert, decorate with a sprig of mint, and serve.

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Yields: 12 Servings
     Professional Pastry Chef, page 660

notes:  If you do not mind that all of the meringue will be crisp, you can skip the refrigerating step. However, the dessert tastes best when the meringue around the edge is crisp and the center is soft and chewy; refrigerating the shell(s) with the cream produces this effect.

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