Serves 8-10

Ingredients
½ cup egg whites, at room temperature (from 3-4 eggs)
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar
1 ½ teaspoons cornstarch
1 tablespoon raspberry vinegar or red wine vinegar
½ teaspoon pure vanilla extract
¼ cup cocoa powder

1 ¼ cups heavy cream
2 tablespoons sugar
1 pint strawberries, green bits off and cut up
1 half pint raspberries
1 bunch green grapes, cut in half
1-2 kiwi, peeled, halved and sliced ¼ inch thick
Fresh mint leaves
Powdered sugar
Small candle

Preheat the oven to 350 degrees.

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar, and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vanilla, and vinegar and continue whipping until stiff, smooth, and glossy, about 4 minutes more. Add the cocoa powder and mix on low for only 30 seconds to blend in. Fold with a spatula if needed to finish the job.

On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a wreath shape 12 inches in diameter with a hole n the center. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circles). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk.

Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned, about 45 minutes more. Turn off the oven, prop the oven door open, and let the Pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.

Place the meringue on a large platter. Whip the cream and sugar together until stiff. Spoon it on the cooled Pavlova and spread out to within ½ inch of the edge. Cover with cut up fruit and dot with mint leaves. Sprinkle with powdered sugar. Place a candle in the center and light it. To serve, slice into wedges.