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PAVLOVA
3 large egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
3/4 cup sugar
5 kiwifruit, sliced (or strawberries, raspberries, peaches, pineapple, etc.)
2 cups whipping cream
Line a cookie sheet with foil or wax paper Using 9 inch round plate
or cake pan as a guide, use a toothpick to outline a circle on
foil. (or instead of making one big round pavlova, you can make
mini pavlovas).
Preheat oven to 200 deg. In small bowl, with mixer,at high speed,
beat egg whites, salt, cream of tartar until soft peaks form.
Beating at high speed, gradually sprinkle in sugar, 2 tablespoons
at a time, beating well after each addition until sugar completely
dissolves and egg whites stand in stiff glossy peaks.
Spoon meringue mixture onto circle on cookie sheet. (or if making
small ones, just make small mounds of meringue and gently form
them into a "nest" with a spoon so that there is a hollowed out
part in the centre to put the whip cream in later) . If making
one big pavlova, shape the meringue into a nest, with the edges
about 1.5 inches high. Bake 1 1/4 hrs. or until meringue is
lightly browned and crisp.
Cool meringue on cookie sheet on wire rack for 10 minutes. With
metal spatula, carefully loosen and remove meringue from foil to
wire rack to cool completely. When meringue is cool, place on
serving plate.
In small bowl, whip the whipping cream, adding 1-2 tablespoons of
icing sugar, to sweeten to desired taste. Put whipping cream into
centre of nest of meringue. Top it off with fruit.
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Pavlova 10