Ingredients

MERINGUE:4 large egg whites, room temperature1 cup sugar1 teaspoon cornstarch1 teaspoon white vinegar1 teaspoon vanilla extractCREAM LAYER:1 cup heavy whipping cream2 tablespoons sugar1 teaspoon vanilla extract1 pint fresh strawberries2 medium kiwifruitGLAZE:1/4 cup sugar1/4 cup water1-1/2 teaspoons cornstarch

Preparation

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until soft peaks form. Gradually add sugar and cornstarch, beating until stiff and glossy. Beat in vinegar and vanilla. (Test meringue by rubbing between thumb and finger–it should not be grainy.)

Spread meringue on a foil or parchment-lined 12-in. pizza pan (or form in any shape desired). Bake at 275° for 50-60 minutes; turn off heat and allow to stand in oven for at least 1 hour.

Make cream layer by whipping cream, sugar and vanilla until stiff. Spread over top of cooled meringue. Arrange fruit in attractive patter over top of cream layer. Set aside. Combine glaze ingredients in small saucepan. Bring to a boil to thicken. Cool. Brush glaze over fruit to seal with small, soft brush. Chill until serving time.