Pavlova Deluxe

Servings:
8

Yield:
1 8-inch pavlova

Ingredients

Directions

id=”mntl-sc-block_3-0″
Preheat oven to 400 degrees F (205 degrees C). Grease interior of 8 inch springform pan and dust lightly with cornstarch.




1. id=”mntl-sc-block_7-0″
   Beat egg whites, preferably in a glass or ceramic bowl, until stiff and glossy. Make sure egg whites have absolutely no contact with grease (fresh or residual), or even a speck of yolk. Combine cream of tartar, white sugar, and cornstarch; gradually beat in to the egg whites. Sprinkle vinegar over egg white mixture, then fold it in very gently.



2. id=”mntl-sc-block_11-0″
   Pile meringue into prepared pan. Spread to the sides leaving a slight depression in the center. Place in preheated oven. Close the oven door, and immediately turn oven down to 250 degrees F (120 degrees C). Bake for 75 to 90 minutes. Open oven door, but leave meringue in the oven for 15 more minutes. Remove meringue to a draft free spot. Very carefully remove rim of springform pan, and allow meringue to cool completely. There may be a slight sinking in the center. Carefully remove meringue from pan base, and place on serving platter.



3. id=”mntl-sc-block_15-0″
   Whip cream, vanilla extract, and confectioners' sugar until thick and firm. Gently spread over the meringue.



4. id=”mntl-sc-block_19-0″
   Remove the pulp from the passion fruit, and spoon over cream. If using kiwi, peel and slice the fruit; arrange slightly overlapping slices in a pleasing design. Chill until serving time.

Nutrition Facts (per serving)