Preheat oven to 275 degrees F and line a cookie sheet with parchment paper.

Beat egg whites till foamy, then gradually add sugar till stiff peaks form. Beat in water, then on low speed mix in the cornstarch, vanilla, white vinegar, and salt.

Pour entire mixture onto lined cookie sheet. It will spread as it bakes, so just mound it in the middle and try to form edges about half an inch higher than the center.

Bake for 45 minutes, being careful NOT to open the oven to check on it. If the oven opens it will probably fall. After 45 minutes, turn the oven off, and leave it in the oven with the oven door closed. It's best to leave inside until it is completely cool, but if you need to take it out to use the oven for something else then let it sit for at least 20-25 minutes in a cooling oven before you try to move it.

When you're almost ready to serve, mix together the fruit in a large bowl. Add some sugar to taste, but keeping them a bit tart is a nice contrast to the very sweet pavlova.

Beat the whipping cream in a cold mixing bowl until slightly stiff peaks form; mix in sugar and vanilla.

Removed the cooled pavlova from the cookie sheet, peel off the parchment paper, and place on a serving plate. Gently break in the top center to create a flat place for the cream and fruit.

Layer whipped cream, then the fruit on top in any design you like. Cut like you would a pie and serve.