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Pavlova

Ingredients
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 5 kiwifruit, sliced (or strawberries, raspberries, peaches, pineapple, etc.)
  • 2 cups whipping cream
Instructions

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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