New Zealand Pavlova

Ingredients

• 10 egg whites
• 1 1/2 cups sugar
• 2 tablespoons corn starch
• 2 cups heavy cream, beaten to stiff peaks
• 2 cups assorted fresh fruit, kiwis, berries, cherries, mandarin oranges

Method

Beat egg whites until thick, fluffy and stiff. Mix together sugar and cornstarch and add to egg whites one spoon at a time while continuing to beat the egg whites. Be patient. Whipping the egg whites can take up to 15 minutes & will vary with humidity. Place parchment paper on cookie sheet and draw 8" round in middle. Using a long spatula or knife, spoon egg mixture in the middle and carefully shape into a tall cake. Bake for 45 minutes at 350 degrees. When it cooks it will puff, expand and get shorter. It is ready when it begins to crack and the outside is lightly toasted. Remove from the oven and let cool to room temperature. It will begin to deflate and that's okay. Can be baked a day ahead of time and left out at room temperature. When ready to serve invert onto a plate, remove parchment paper and top with a thick layer of fresh whipped cream. Top with assorted fresh berries and fruit.