Fresh Fruit Pavlova
Kim Thai and Raman Armand
1 cup (250 mL) egg white (about 8 large egg whites)
2 cups (500 mL) granulated sugar
1 tsp (5 mL) cream of tartar
3/4 cup (200 mL) whipping cream
1 cup fresh fruit, diced
1/3 cup (75 mL) icing sugar (optional)
Preheat oven to 200 F (100 C). Line baking tray with waxed paper. Combine egg whites, sugar, and cream of tartar in mixer and whip until peaks are stiff and meringue has formed. Spoon into rounds on baking tray; then make depression in centre of each round with bottom of damp, chilled spoon. Bake until meringue becomes slightly brown and crisp to the touch, about 2 hours.
Whip cream until soft peaks form and place 1 Tbsp (15 mL) inside each meringue shell. Top with fresh fruit of your choice and sprinkle with icing sugar if desired.
Serves 4.
source: "Spa Lite Cuisine", alive #286, August 2006
