Fruit and Cream Pavlova

This Fruit and Cream Pavlova is officially my daughter's favorite dessert.  She has already asked this to be made for her birthday almost a year from now.   The best part is it's really simple to make and you can go crazy with the toppings.  You can add a lot of different fruit and berries to change the pavlova to your taste. 

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

small pinch of salt

1 Pint heavy whipping cream (or Cool Whip)
Fresh Fruit(strawberries, kiwi, blueberries, raspberries etc..)

Directions: 

 
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.
3. Beat eggs with cream of tartar, salt until stiff peak, then add 1 Tablespoon of sugar at a time mixing well each time.
4. Finally mix in vanilla.
5.  Spoon the meringue inside the circle and then fill in that circle.   Leave a indentation in the middle of the meringue for the filling. 
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)
8.  Carefully put the meringue on a platter or cake stand.
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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