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Pavlova Ingredients: Four, egg whites 1/4 teaspoon cream of tartar 1 cup sugar 1 teaspoon vanilla extract 1 cup whipping cream, whipped 1 pint fresh strawberries, halved 2 kiwi, peeled and sliced 1/2 pint fresh raspberries Directions Preheat oven to 300-degrees. Line cookie sheet with parchment paper. Draw 10-inch circle on the paper. In a large bowl, beat egg whites and cream of tartar at medium speed until foamy. Gradually add sugar one tablespoon at a time, beating at high speed until whites have stiff, glossy peaks and the sugar dissolves. This should take about six minutes, depending on your mixer. Beat in the vanilla. Spoon meringue onto circle on paper. Shape into 10-inch circle, building up sides with back of spoon to form a shell. Place in preheated oven. Immediately reduce heat to 250-degrees; bake 50 to 60 minutes or until firm and dry to the touch. Inside of meringue will be soft. Remove from oven and cool completely on a wire rack. Carefully lift meringue from paper. Loosen, if necessary, with large knife and use large metal spatulas to move it to a platter. Fill center with whipped cream. Arrange fruit over cream. Refrigerate up to four hours before serving. Slice into wedges. Recipe makes six to eight servings. Tips for Success: Use an egg separator, available in kitchen gadget stores, as an easy way to separate the whites from the yolks. Always separate eggs when cold from the refrigerator, but always whip egg whites after standing at room temperature for at least 15 minutes. To protect your assembled Pavlova from food spoilage, always keep it cold until serving time. *Make this fat free by using fat free Cool Whip.
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