Fresh Fruit Pavlova

Name: Fresh Fruit Pavlova
Yield: 8 - 10 servings
Ingredients: Meringue; 4 egg whites at room temperature; of cream of tartar; 1 cup (250 mL) sugar; 1 tbsp (15 mL) cornstarch; 1 tsp (5 mL) lemon juice; 2 tsp (10 mL) vanilla extract; Filling; 1 cup (250 mL) 35 % cream; 1 cup (250 mL) sliced strawberries; 2 cups (500 mL) raspberries or blueberries (or a combination of both); 2 kiwi fruit peeled and cut into wedges

This is the Fresh Fruit Pavlova recipe.

Prep: 20 min
Cooking: 1 h 30

Yields 8 - 10 servings

Ingredients

Meringue
4 egg whites at room temperature
of cream of tartar
1 cup (250 mL) sugar
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) lemon juice
2 tsp (10 mL) vanilla extract
Filling
1 cup (250 mL) 35 % cream
1 cup (250 mL) sliced strawberries
2 cups (500 mL) raspberries or blueberries (or a combination of both)
2 kiwi fruit peeled and cut into wedges

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Preparation

Trace 9-inch (23 cm) circle on large piece of waxed paper. Turn paper over and place on large cookie sheet. Butter and flour paper.

Beat egg whites with cream of tartar until peaks form. Very gradually beat in sugar 2 tbsp (30 mL) at a time until mixture is stiff and very shiny (about 5 min). Beat in cornstarch, lemon juice and vanilla extract.

Spread one third of meringue onto traced circle. Evenly spoon remaining meringue around edges of circle to form a 'basket'. Bake in preheated 250 °F (125 °C) oven 1 1/2 hours or until meringue is firm and light brown. Cool completely on pan.

Just before serving, beat cream until soft peaks form. Remove waxed paper from meringue; place meringue on serving plate. Fill with cream, then top with fruit. Serve immediately. Pavlova is easiest to cut using a serrated blade.