Pavlova Deluxe

• Preheat oven to 400°
• Grease interior of 8 in springform pan and dust lightly with cornstarch.
• Beat egg whites until they turnstiff and glossy.
  • Note: Make sure egg whites have absolutely no contact with grease (fresh or residual);not even a speck of yolk.
• Combine cream of cornstarch, white sugar,andtartar.
• Gradually beat the mixture into the egg whites.
• Sprinkle vinegar over egg white mixture.
• Gently fold the vinegar into the egg whites.
• Load meringue into a prepared pan.
• Spread the meringue to the sides; make sure toleave a slight depression in the center.
• Place the pie in a preheated oven.
• Close the oven door, and immediately reduce the heat down to 250°
• Bake for 75-90 mins.
• Open oven door but leave meringue in the oven for 15 extramins.
• Relocate the meringue to a draft free spot.
• Remove rim of springform pan very cautiously and allow the meringue to cool completely.
  • Note: There may be a slight sinking in the center.
• Carefully remove meringue from pan base, and place on a serving platter.
• Whip cream, vanilla extract, and confectioners' sugar until it becomes thick and firm.
  • Gently spread over the meringue.
• Remove the pulp from the passion fruit, and spoon over cream.
• If using kiwi, peel and slice the fruit; arrange slightly overlapping slices in a pleasing design.
• Chill until serving time.

Trivia

Pavlova is a Russian dessert named after the ballerina Anna Pavlova.