Pavlova

Note from Cheri: This classic dessert, which originated in Australia, was created and named for legendary ballerina Anna Pavlova. While it makes a spectacularly impressive dessert, it's really very easy to accomplish, especially if you have an electric hand mixer. While the directions below are for one large Pavlova, that can then be cut into 8-10 servings, you could easily make 8 individual cream and fruit filled meringues instead. While strawberries and kiwi are traditional fruit fillings for a Pavlova, don't limit yourself. Try peaches, blueberries, raspberries or any other fresh fruits that appeal to you.

6 egg whites at room temperature 1 C sugar 1 tsp. cider vinegar 2 tsp. vanilla extract 1/8 tsp. salt 1/8 tsp/ cream of tartar 1 T cornstarch 1 1/2 C heavy cream, whipped 1/4 C confectioner's sugar about 2 C sliced strawberries and kiwi OR 2 C whatever fresh fruit strikes your fancy

Tip: For a low or no fat dessert, substitute low fat or fat free whipped topping for the whipped cream.

Serves 8 1-10 Preheat oven to 400°F. Mix together cornstarch, pinch of salt and pinch of cream of tartar, set aside. Take enough waxed paper to make a double layer and wet it under the faucet, crinkling it a bit. Smooth the wet waxed paper onto a baking sheet. Set aside. Beat the egg whites -- gradually adding sugar, vinegar, and vanilla --until very stiff. Fold in cornstarch mixture. Pile the meringue onto the prepared baking sheet. Use a rubber spatula or the back of a spoon to smooth the pile into a rough circle, then hollow out the center slightly so the indentation makes a shallow "bowl" in the meringue -- see photos. Place meringue bowl in oven, close the door quickly, turn off the heat and don't open the door for 1 1/2 hours. Remove from oven and carefully peel off the waxed paper. If the meringue cracks a little, don't worry, you can make minor repairs with whipped cream later. Whip cream and confectioner's sugar together. Immediately before serving fill the indentation with the sweetened whipped cream, and pile the sliced fruit in the center of the cream.