Snack-urday 108

In my internet wanderings, I come across some interesting websites -- some of which have some wonderful recipes. At Jean Sanders' site, where you will find artful sketches and ramblings by her (and from which I get a daily update), comes this delicious recipe.
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It takes a bit of work, but yum-m-m-o-o.
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Strawberry Pavlova
Serves 8
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Meringue:
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4 egg whites
Pinch of salt
1 1/4 cups superfine sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
A few drops of vanilla extract (no imitation, please)
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Topping:
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1 pound strawberries, hulled & halved
1/2 teaspoon vanilla extract
1/2 teaspoon balsamic vinegar
1 teaspoon superfine sugar
2 cups heavy cream
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Preheat oven to 350. Line a cookie sheet with parchment paper. Draw a circle on the paper with an 8 or 9 inch cake pan as your guide. Use an electric mixer to combine egg whites and salt in a bowl. Beat slowly at first, gradually increasing to high. Continue until peaks begin to form; gradually beat in sugar until the meringue is stiff and shiny. Sprinkle in cornstarch, white wine vinegar and vanilla and fold in gently. Mound the mixture onto parchment paper within the circle. Shape the meringue into a disk. Place in oven and immediately reduce heat to 300.
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Bake for 1 hour and 15 minutes. Turn off the heat and allow meringue to cool completely in the oven.
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To prepare topping:
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Combine strawberries, vanilla, balsamic vinegar and sugar. Cover with plastic wrap. Let sit at room temperature for at least 15 minutes.
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To serve:
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Invert the meringue onto a plate and carefully peel off the parchment paper. Whip cream until it is thick enough to hold peaks. Spread the whipped cream evenly over the meringue. Cover the cream with strawberries, allowing a small amount of their liquid to dribble onto cream. Serve immediately.