Preheat the oven to 400 degrees. To make the pavlova, begin by beating egg whites and salt until soft peaks form. Gradually add sugar and cornstarch until the mixture reaches stiff peaks.

Grease a baking sheet (or use a Silpat). Pile the mixture into 4 separate piles on the baking sheet (try to space them out as evenly as you can). Shape each into a circle and don't spread it too thin (my circles were about 1 inch high). Place in preheated oven and immediately reduce the heat to 250 degrees. Bake until lightly browned and dry to the touch - about 1 hour and 15 minutes. Cool.

To make the raspberry sauce, combine all ingredients in a medium saucepan over medium heat. Cook until the sauce boils and thickens. Then remove from heat, cover, and chill completely.

Top you pavlovas with whipped cream, raspberry sauce, and sliced fruit. Serve immediately.