Pavlova Ingredients 3 egg whites 1/4 teaspoon cream of tartar 3/4 cup of sugar 1/2 teaspoon vanilla extract 1 cup of chilled whipped cream 2 teaspoons of sugar 3 kiwi fruit, sliced 2 cups of fresh strawberries, sliced Method Heat oven to 425°F. Line bottom of round pan 8 9 inches diameter with parchment paper. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 teaspoonful at a time, and the vanilla. Continue beating until stiff and glossy. Do not under-beat. Mound meringue on a baking sheet. With back of large spoon, make an impression in center of meringue. This will later hold fruit. Bake 1 1/2 hours. Turn off oven and leave in oven, with door closed for 1 hour. Finish cooling at room temperature. Loosen edge of layer with a knife. Invert gently on plate. Remove paper, and place right side up. Beat whipped cream and 2 teaspoonfuls of sugar in a chilled small bowl until stiff. Frost side of meringue and top with whipped cream. Arrange fruit on top. This recipe courtesy Glen Ralph
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