Preheat oven to 250°. Trace an 8-in. circle on a piece of parchment paper with a pencil. Place it pencil side down on a baking sheet.
Put egg whites and salt in a large, very clean bowl. Beat with a handheld or stand mixer on high speed (preferably with whisk attachment) until foamy. Gradually add 1 cup sugar, a few tablespoons at a time, beating well after each addition, until stiff, shiny peaks form (4 to 5 minutes). Beat in vinegar and vanilla just until blended.
Mound meringue onto traced circle on baking sheet, spreading to fill and mounding edges slightly higher than center.
Bake until meringue is firm and pale golden brown, about 1 1/2 hours. Crack oven door and let pavlova cool completely, about 2 hours more. Carefully remove from baking sheet and transfer to a platter (it's normal for crust to crack a little).
In a bowl, with a mixer on high speed, beat whipping cream just until soft peaks form. Turn mixer to low and beat in remaining 2 tablespoons sugar.
Just before serving, top pavlova with whipped cream, strawberries, and sliced kiwi fruit. Cut into 8 wedges.
Kosher for Passover Guidelines
Because dietary restrictions vary from congregation to congregation, it's best to ask your local rabbi if you have questions about which ingredients are appropriate for you.