Preheat oven to 350°F.

Cover a large baking sheet with parchment paper. Draw 6 (4-inch) circles on paper, I used a plastic lid as my guide. Turn paper over; secure with masking tape.

Beat egg whites, cornstarch, and salt at high speed of a mixer until foamy.

Slowly add sugar, 1 tablespoon at a time, beating until thick and glossy.

Add vanilla, beating well.

Divide egg white mixture evenly among the 6 drawn circles. Shape meringues into nests with 1-inch sides using the back of a spoon. Place meringues in oven.

Immediately reduce oven temperature to 300°; bake 1 hour.

Turn oven off; cool meringues in closed oven at least 4 hours or until completely dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Carefully remove meringue nests from paper.

Assemble the pavlovas by topping with 1/4 cup whipped cream in each nest, then arrange fresh fruit on top.

The meringue shells can be kept frozen for up to two months. Remove them from freezer before you assemble the pavlovas, no reheating required.