MAKE THE MERINGUE

Preheat the oven to 200°F. Prepare a sheet of parchment paper by tracing a 9-inch circle on it and flipping it over onto a half sheet pan. You should still be able to see the circle outline through the paper.

Place the egg whites, salt, and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form.

Combine the superfine sugar and cornstarch in a small bowl and very slowly add to the whites with the mixer running on medium-high speed. The mixture will thicken and turn glossy. Continue to beat for 1 minute more. Spread the meringue into a round on the parchment, using the circle on the guide. Mound the outside edges higher to make a shallow “bowl.”

Bake for 1 hour. Turn off the oven and leave the door closed. Leave the meringue in the oven for at least 1 hour, or as long as overnight; it will color slightly from white to light tan (small cracks are normal).

MAKE THE TOPPING

Up to an hour before serving, combine the cream with the confectioners sugar in a large bowl and whip until thickened. Add the vanilla. Spoon the whipped cream into the center of the cooled pavlova and top with sliced fresh fruit.

Store, refrigerated, for up to 1 day; once filled, the meringue will soften quickly.