Fruit Nite? August 2001

Brown Sugar Pavlovas with Fruit
from April

A pavlova is a crisp meringue shell piled with whipped cream and fresh berries. The meringues freeze for up to two months; remove them from the freezer before assembling the pavlovas - no reheating required.

4 large egg whites
2 teaspoons cornstarch
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon vanilla extract
3/4 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon ground cinnamon
3 cups chopped fresh pineapple
3/4 cup chopped peeled kiwi
3/4 cup fresh blackberries or raspberries
3 tablespoons fat free caramel sundae syrup

Preheat oven to 350*

Cover a large baking sheet with parchment paper. Draw six 4 inch circles on the paper. Turn paper over, secure with masking tape.

Beat egg whites, cornstarch, and salt at high speed of a mixer until foamy. Add granulated sugar and brown sugar, 1 tablespoon at a time, beating until thick and glossy. Add vanilla, beating well. Divide egg white mixture evenly among 6 drawn circles. Shape meringues into nests with 1-inch sides using back of a spoon. Place meringues in oven. Immediately reduce oven temperature to 300*, bake for 1 hour. Turn oven off, and cool meringues in closed oven at least 4 hours or until completely dry. (Meringues are done when surface is dry and meringues can be removed from paper without sticking to fingers.) Carefully remove meringue nests from paper.

Beat whipping cream, powdered sugar, and cinnamon at high speed of a mixer until stiff peaks form. Dollop 1/4 cup whipped cream into each meringue nest. Top each the fruit and drizzle with caramel syrup. Serve immediately.