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Strawberry Pavlova

  • 6 egg whites
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cream of tartar
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, whipped
  • 1 pint strawberries
  • 1 teaspoon kirsch
  • confectioners' sugar

Let egg whites warm to room temperature. Beat until frothy. Sprinkle with salt and cream of tartar,beat until stiff, but not dry. Gradually beat in granulated sugar, 2 tablespoons at a time. Add vanilla and continue beating until mixture is very stiff. On a 12 inch round baking plate or sheet, spread about 1 third of meringue to within 1 inch of edge of plate. Pile remaining meringue around meringue base to height of about 2 1/2 inches, leaving center unfilled. Bake in a preheated very slow oven (250 deg.F.) for about 1 1/4 hours. Turn off heat and leave in oven 15 minutes longer. Cool. Fill center with whipped cream. Wash and hull strawberries and put about three fourths of them on top of cream. Press remaining berries through a sieve. Add kirsch and confectioners' sugar to taste. Pour this mixture over berries and cream. Makes 8 servings.

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