Pavlova Meringue Whipped Cream Fresh Fruit Recipes

Steps:

• Preheat oven to 275° F. Separate eggs, putting whites in mixing bowl with salt. Discard yolks. Beat egg white/salt mixture until thickened. Gradually add sugar, continually mixing until very thick. Add corn starch and vinegar, and mix well. Pour mixture onto Silpat silicone baking sheet (brown paper from grocery bag, waxed paper, or thick aluminum foil could substitute). Form about a 8-9" circle, formed higher toward the edges, and more hollow toward the center. This will provide a nest for the whipped cream. Cook for 1 1/4 hours. When finished, cool before removing from cooking sheet. Prepare whipped cream, forming stiff peaks. The meringue is so sweet, no additional sugar should be used in the cream. Pile the cream on the meringue shell. Add freshly washed berries on top of the cream. Use a single type of fruit, or mix and match with several varieties. You can't go wrong with strawberries, raspberries or blueberries. Chill for at least 1 hour before serving.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
• In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
• Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
• Bake for 1 hour. Cool on a wire rack.
• In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.