NATIONAL DISH OF NEW ZEALAND
PAVLOVA



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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