Pavlova

We just returned from a three week (!!!!) trip to New Zealand.  I didn't cook much of anything the entire trip, so I've been bombarded with requests to "make something" now that we are home.  To keep our New Zealand trip vibes alive, we created a magnificent Pavlova yesterday.  There's enough sugar to keep everyone buzzing for about a week in this sweet treat, so you've been warned, but it is also delicious!  (And there's fruit, so clearly it is good for you, right?)

Pavlova

• 6 Egg Whites - preferably at room temperature

• 1 1/2 cups Refined Sugar

• 1 pinch Cream of Tartar

• 1 pint Heavy Whipping Cream

• 2 Tbs. Powdered Sugar

• 1 dash Vanilla Extract

• Kiwis, Strawberries, and other Berries of your choice

Directions

• Preheat the oven to 250.

• Place a piece of parchment paper on a cookie sheet and trace the edge of a 9" cake pan to create a template for your future fluff. Spray with a non-stick spray.

• Place the Egg Whites in a mixer and mix on medium-high until stiff peaks form

• Add the Refined Sugar and beat for 10 minutes

• Add the Cream of Tartar and beat for 1 minute more.

• Spoon the white fluffy mixture into your 9" circle template. Form a dome or, my preferred shape, a plateau with slightly raised sides to hold in the fruit.

• Bake for 1 hour.

• Turn the oven off after 1 hour and prop the door open to allow the Pavlova to cool completely in the oven.

• When you are ready to eat and have a completely cool Pavlova, combine the Heavy Cream, Powdered Sugar, and Vanilla Extract in an iSi whipped cream can to create delicious, fresh whipped cream. (Alternatively, used a chilled bowl and mix the ingredients on high.)

• Smoother the top and sides with whipped cream, then place slices of the fresh fruit on top.