Preheat oven to 275°F Place rack in center of oven.
Using whisk the egg whites with the cream of tartar and salt until frothy on medium speed. Mix the cornstarch and sugar. Pour in half the sugar mixture while continuing to whisk the eggs whites, about 3 minutes.
With the mixer on high, gradually pour the remaining sugar mixture and mix until the whites are stiff, thick and shiny, 4 to 5 minutes. Pour in the lime juice and vanilla extract; mix in until completely incorporated.
Remove bowl from mixer and stir in lime zest with rubber spatula.
On a parchment covered sheet pan, spoon meringue into large mound. With the back of a large spoon, make an indentation in the middle of the mound to hold the fruit and cream when the meringue is baked.
Bake for 50-60 minutes or until the meringue is crisp on the outside and chewy and marshmallow-like on the inside. The meringue should be white, not tan.
Gently lift from pan and let cool on a wire rack.
While pavlova is baking mix cool whip with pudding mix and prepare compote with the remainder of the ingredients.
Once cool, cover with cream and then compote. Store in refrigerator.