Fresh fruit tops crispy-chewy meringue and whipped cream in this luscious dessert traditionally served at summer celebrations in New Zealand and Australia.
Preheat oven to 350°. Line a baking sheet with parchment paper. Use a pencil to draw or trace an 8-inch circle on the paper. Turn paper pencil-side down on pan; set aside.
For meringue: In a small bowl, stir together 1 cup sugar, the cocoa and cornstarch; set aside. In a large bowl, beat the egg whites, vinegar, vanilla, salt and cream of tartar with an electric mixer on medium to high speed until foamy. Continue beating on medium to high speed while gradually adding the sugar mixture. Beat until glossy, stiff peaks form (tips stand straight when beaters are lifted).
Spoon mixture onto prepared baking sheet, spreading to fill the circle and smoothing with a spatula to make a flat top.
Bake for 10 minutes. Reduce temperature to 300°. Bake for 30 minutes more or until meringue is cracked on top. Turn oven off. Leave meringue in oven for 30 minutes. Remove and cool on a wire rack.
Wash large bowl and beaters; beat the whipping cream and 1 tablespoon sugar on medium speed until stiff peaks form. Place meringue on a platter. Spread whipped cream evenly to within 1/2 inch of the edges. Top with fruit. Cover loosely and chill 30 to 60 minutes before slicing.