easy pavlova

my wonderful new friend, emily has gotten me onto pavlova.  

the other day we had lunch, ordered pavlova for dessert, 

and i've been craving it ever since.  

so today for sunday dinner, i decided to attempt my own pavlova. 

thanks to emily's reference to this EASY recipe, 

it turned out to be SO simple...only 8 min prep time!

i remember when mom would make this for special occasions like easter, 

so eating it today brought back memories.

i love the crispy shell and gooey center.

oh and by the way,

is it kind of sickening that we completely finished the whole pan?

kid-you-not...we had not even one crumb left!

Ingredients

• 4 egg whites
• 1 1/4 cups white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 2 teaspoons cornstarch
• 1 pint heavy cream or cool whip
• 6 kiwi/strawberries, peeled and sliced

Directions

1. Pre-heat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper.
2. 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. Be absolutely sure not a particle of grease or egg yolk gets into the whites. Gently fold in vanilla extract, lemon juice and cornstarch.
3. 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.
4. Bake for 1 hour. Cool on a wire rack.
5. In a small bowl beat heavy cream 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, sweetened if desired. Top whipped cream with kiwifruit slices & strawberries or whatever fruit you desire.