1. Preheat oven to 250° F. Beat egg whites to soft peaks with an electric mixer fitted with the whisk attachment on high speed until they are creamy and fluffy (about 2 minutes). In a bowl, combine the sugar and cornstarch. While the eggs are whipping, slowly sprinkle the sugar mixture into the egg whites, one spoonful at a time. Add vinegar. When egg whites are thick with stiff peaks (about 4 to 5 minutes), it is ready.
2. Place parchment paper on a cookie sheet. Draw a 12-inch circle in the middle. Inside the 12-inch circle, draw a 6-inch circle to create a wreath. Turn the paper over. Place a dot of whipped egg whites under the corners of the parchment to keep the paper from moving while you shape the pavlova. Transfer the meringue to a zip-top or pastry bag. Seal the bag, releasing any air from bag. Then, snip off one corner. Pipe 10 mounds of meringue (3 inches wide x 2 inches high) between the two circles drawn on the parchment paper, in a wreath shape. Smooth the edges with the back of a spoon.
3. Place in the oven, and reduce oven temperature to 225° F. Cook for 2 hours or until firm and not sticky. On rainy, humid days, this may take longer. When ready, turn off the oven. Leave the pavlova in the oven for 2 hours or overnight. 
4. When ready to serve, take the pavlova off the paper, and place on a serving plate. Whip the cream to stiff peaks with an electric mixer. Spread the cream over the top of the pavlova, and decorate with the fruit and mint leaves.
5. Sugared Cranberries: Place 1 cup of cranberries in a bowl. Combine 1 cup of sugar and 1 cup of water in a saucepan. Bring to a simmer. Stir until sugar dissolves. Let cool slightly, and pour over the cranberries. Refrigerate for 6 hours or overnight. Place 1 cup of sugar in a shallow bowl. Drain cranberries. Working in small batches, toss berries in the sugar to coat. Transfer to a parchment-lined tray. Leave the berries at room temperature for 1 to 2 hours to dry. Eat whole, or use as a garnish for desserts.

Calories: 138, Fat: 5 g (3 g Saturated Fat), Cholesterol: 16 mg, Sodium: 22 mg, Carbohydrates: 24 g, Fiber: 1 g, Protein: 2 g.