| 3 | egg whites |
| ¾ | cup sugar |
| 1 | teaspoon cornstarch |
| ½ | teaspoon vinegar |
| 1 | cup whipped cream |
| 1–2 | teaspoons confectioners' sugar |
| 3 | kiwis, peeled and sliced |
| 1 | ripe carambola (star-fruit), sliced |
| ½ | cup berries such as strawberries, raspberries, or blackberries |
Preheat the oven to 225º F. Using an electric mixer, whip the egg whites until dry and frothy. Add a third of the sugar and beat until glossy. Add a second third and beat until glossy again. Add the final third and beat until satiny. Sift in the cornstarch and mix. Mix in the vinegar. Cover a baking sheet with parchment or foil or other nonstick covering. Pile the meringue on it, making a nest shape with high sides and a hollow center. Bake for an hour or until crisp and the very palest beige. Let cool in the turned-off oven. For serving, remove to a large plate. Whip the cream and add the confectioners' sugar to taste. Pile in the center of the meringue nest. Add the sliced kiwis and carambola and garnish with the berries. Place any remaining fruit attractively on the edge of the plate. Serves 6.