Pavlova

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4 egg whites (room temperature)

1/2 cup granulated sugar 
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar

1 lb strawberries, sliced (put aside 7 to dip)

1 lb kiwis, sliced

2 cups lightly sweetened, whipped heavy cream   

1/3 cup of dark chocolate (melted)

Preheat oven to 200 F. Line a shallow sheet pan with parchment paper.

In a glass bowl, beat egg whites until stiff peaks form. Add granulated sugar to the egg whites a tablespoon at a time, while beating on medium speed, until all is combined. The meringue should be shiny, white, and stiff. Fold in vanilla extract, salt and vinegar.

Reduce oven heat to 100 F. Mound the meringue on the pan in a round shape about 6 inches in diameter.

Bake for 1 hour. Turn off oven, leaving meringue in the oven until it is cold or overnight.

Spread whipped cream generously on top of the pavlova. Arrange fruit around the outer edge. Place the chocolate dipped strawberries in the middle of the pavlova. Dip a fork in melted chocolate and drizzle over fruit in a back and forth motion.

Use a serrated knife to gently cut slices. Store leftovers in a covered container.

Yield: 6 to 8 servings.

Pavlova is a traditional dessert in New Zealand. I think Australia claims it as well. It is a meringue base that is filled with whipped cream and fruit.

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