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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFe6-IgOJ1yAzOU2Q8_YHfMiM99fbM9fBr6JK5TfSGtrtAfKDpS2SEdk10JsB4Ruj-EY89Pqo04l_B1lSCV78-eGsbjYu9Qtzq9II8qUgNQ7_4wOBWh0v33jFpmCDIT5pU0yTqPE4bAGk/s1600/Pavlova+Fruit+1.jpg)
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..)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9LrlOa_JJ1pvRk5uMUQzQFmO4KrdoM3KJivKni4WsPOppvV-f5tcViUJLomsCoz_MLFAAzlW3NB_kji-blRqGM5pz3yV_SsgCodBqz4GMsYQ1eKJzXrW67_qS2f3KgU5kIZsVr36suo/s1600/100_1420.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivkEO3cH0uj6t5BzoaZ3zHFzBiZs2-xl9e9Qk4pA1l2vUOaphq9zgZiBP89YQF50g-hu97v-ln_eeuXVGJGHAcnBY4k4-_jINXgi0Ndh4QvzqYzCivS6BEJum0f6XRix5gHDau_M3bUbA/s1600/100_1426.jpg)
4. Finally mix in vanilla.
5. Spoon the meringue inside the circle and then fill in that circle. Leave a indentation
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVtbAsvHbW2XS9h6mn24KsNPwv16EbcV1SZbTWrbGYfb8mmD-s4HlwuIi0HkGYqs9EX_uDqYRB_iEWaOCHfrdvTqbrCC_FjdxRT-P0quJnO2AdqSUUeFTExKe-XC_-o0x3Wxr13tW9u8/s1600/100_1432.jpg)
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)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxsGUMyFHh3OYuhNHhPfkRkR85uEIJOKcxyXiTdk81VsIzh3WHudTQ-PyB8upI8oXp3tCPh27V7PbapxkDGQLNLlDFWMc_AWTZ5F2v-U_878c6ErbBoh2QCNSV4aM0kTX5UD_H29twqv0/s1600/100_1430.jpg)
9. Fill the indention with Cool Whip.
10. Top with sliced fruit of choice.
11. Store in a covered container in the fridge.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGVWKeCpTskohWw05I_uHvnlDN95JLE0OSKTb-uRt-zQkOclJlDFkgBYaY7Z-br6z3P0dlL4-XAjBhLnfz7QGeVNgGz6DoWn-pCfdUPSbiArWQuWe_GniLTyNGwykmmCNdVDzc9PGud8/s1600/Pavlova+Fruit+2.jpg)
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