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Pavlova

This beautiful torte was named after the Russian ballerina Pavlova because it's light and airy—and gets rave reviews! I adapted it from one made with only kiwi fruit. My family prefers this kiwi/strawberry combination. It's best not to make Pavlova on a humid day. Be sure it cools gradually, away from drafts...that way it won't get "chewy".

12-16 ServingsPrep: 25 min. Bake: 50 min. + chilling

Ingredients

MERINGUE:
4 egg whites, room temperature
1 cup sugar
1 teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract
CREAM LAYER:
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 pint fresh strawberries
2 medium kiwifruit
GLAZE:
1/4 cup sugar
1/4 cup water
1-1/2 teaspoons cornstarch

Directions

Place egg whites in a large bowl; let stand at room temperature for
30 minutes. Beat egg whites until soft peaks form. Gradually add
sugar and cornstarch, beating until stiff and glossy. Beat in
vinegar and vanilla. (Test meringue by rubbing between thumb and
finger--it should not be grainy.)
Spread meringue on a foil or parchment paper-lined 12-in. pizza pan
(or form in any shape desired). Bake at 275° for 50-60 minutes;

2 of 2

Pavlova (continued)

Directions (continued)

turn off heat and allow to stand in oven for at least 1 hour.
Make cream layer by whipping cream, sugar and vanilla until stiff.
Spread over top of cooled meringue. Arrange fruit in attractive
patter over top of cream layer. Set aside. Combine glaze ingredients
in small saucepan. Bring to a boil to thicken. Cool. Brush glaze
over fruit to seal with small, soft brush. Chill until serving time.
Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 136 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 20 mg sodium, 21 g carbohydrate, 1 g fiber, 1 g protein.