Pavlova

4 egg white

1 1/4 cups extra fine white sugar

1 teaspoon vanilla extract

1 teaspoon lemon juice

2 teaspoons cornstarch

1 ¼ C. heavy cream

½ C. confectioners sugar

6 kiwi, peeled and sliced

pt. strawberries, capped and sliced

Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper.

In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volume and deflate when folded into other ingredients. 

Gently fold in vanilla extract, lemon juice and cornstarch.

Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.

Bake for 1 hour. Leave in unopened oven 30 min. Finish cooling on a wire rack.

In a small bowl beat heavy cream and confectioners sugar until stiff peaks form, ; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream. Top with fruit slices.