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Pavlova
Meringue Dessert
4 egg whites
1/8 tsp. cream of tartar
1 C powdered sugar
1 TBS cornstarch
1 tsp. vanilla
1/2 C fresh kiwifruit, peeled & sliced
1/2 C fresh strawberries, sliced
1-1/2 C whipped cream
Parchment paper
Preheat oven to 400-degrees F. Line a shallow baking pan with parchment paper. In a bowl, combine egg whites and cream of tartar; beat with an electric mixer until stiff. In another bowl, whisk together sugar and cornstarch. Add mixture to egg whites one tablespoon at a time until all is combined, beating on medium-speed. Meringue should be white, stiff and shiny in appearance. Fold in vanilla. Reduce oven temperature to 200-degrees F. Place meringue in a mound (approximately six inches in diameter) in parchment-lined baking pan. Bake for about one hour. Turn off oven, leaving meringue in the oven until cold. Arrange sliced kiwifruit and strawberries over the base of the meringue; top with whipped cream. Slice and serve.
Note: Store leftovers in a covered container in the refrigerator.
*Pavlova image (C) Arria Belli (2008). Used under the Creative Commons Attribution-Share Alike 2.5 Generic, 2.0 Generic and 1.0 Generic licenses.
Related Link:
Food Fare Culinary Collection: Aussie Gastronomy
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