I added strawberries and kiwi today since they are my daughter's favorite fruits. If I let her, she would have asked not only for seconds (which I gave her), but thirds too. The recipe makes a very large round pavlova, but I created two medium size meringues so I could top one immediately and then keep the other one for the next day and keep it from getting soggy. I am picky and I wanted the meringue to be nice and crispy, but it does last 1-2 day in the fridge pretty well topped with the cream and fruit.
I can't wait to play around with more variations... so keep a look out for more of these very pretty desserts to come your way this year.

Ingredients:
4 egg whites – room temperature
1 cup granulated sugar- fine white sugar
1 teaspoon vanilla
1/2 tsp cream of tartar
1 cup granulated sugar- fine white sugar
1 teaspoon vanilla
1/2 tsp cream of tartar
small pinch of salt
1 Pint heavy whipping cream (or Cool Whip)
Fresh Fruit(strawberries, kiwi, blueberries, raspberries etc..)
Fresh Fruit(strawberries, kiwi, blueberries, raspberries etc..)

1. Preheat oven to 300 F or 150 C.
2. Line a baking sheet with parchment paper and draw a large circle in the middle of it or two circles if you want different toppings on each.

4. Finally mix in vanilla.
5. Spoon the meringue inside the circle and then fill in that circle. Leave a indentation

6. Put the meringue in the oven for about 1 hour.
7. Take out and let it cool completely on a wire rack (on the parchment)

9. Fill the indention with Cool Whip.
10. Top with sliced fruit of choice.
11. Store in a covered container in the fridge.

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