Using a mixer, beat your egg whites on medium until soft peaks form.  Slowly add in the sugar while continuing to beat.

Mix in the pinch of salt, cream of tartar, cornstarch and vanilla.  Increase the speed to high and continue to beat until stiff peaks form.

Shape your meringue bases on parchment paper lining a cookie sheet.  For 6-8 servings make the bases about 4 inches across.  Spread a layer of meringue into a circle then add more to build up the edges.  You want to form small cups to hold the whipped cream. 

Start with a 350 degree oven.  Place your cookie tray on a rack in the middle of your oven.  Immediately, decrease the oven temp to 200 degrees.  Bake for 40-45 minutes until the outside is dry and has a slightly hollow sound when tapped.  Turn off the oven and leave the door ajar.  Allow the bases to cool completely in the oven.

Note:  You can also make one large sized Pavlova that is about 8-9 inches across.  It will need to be baked for about 60 minutes. Or make about a dozen 3 inch mini pavolovas.  These will only need about 25-30 minutes to bake.

Place all ingredients in a medium sized sauce pan.  Slowly bring to a boil while stirring frequently.  Mash fruit gently as you stir.  I like to use a potato masher to break the pieces apart but a fork works fine.  Boil for a minute until the sauce is thick and clear.  Remove from heat and allow to cool to room temperature.

Place cream in a mixer.  Start at low speed and gradually increase to medium.  Slowly add the sugar to the cream and increase speed to high.  Add in the vanilla and continue to beat until soft peaks form.  Do not over mix or you will end up with butter.

Fill your meringue cup with a dollop or 2 of whipped cream.  Drizzle some peach sauce on top of cream.  Add sliced peaches.  Serve and enjoy!