Pretty Pavlova

Pavlova was served to us in Estonia and Finland then I made it for a Relief Society meeting dessert and now make it at home.  It's been requested in place of birthday cake by our youngest.  Here is the Pavlova recipe I use.

Pavlova Recipe
Ingredients
4 egg whites
1 cups white sugar
2 teaspoons cornstarch
1 teaspoon vanilla extract
1 teaspoon lemon juice or white vinegar
1 pint heavy whipping cream
6 kiwi, peeled and sliced and/or berries

Directions
First set your oven to 250 degrees F to pre-heat because you want to immediately bake this.  It will depend on your oven, but if your oven is too hot the meringue will start to brown as the sugar caramelizes.  You do not want this, you want it white or light.  Next line a cookie sheet with parchment paper.  Draw a 9 inch circle on the parchment paper.  Crumble the parchment paper and then smooth it out on the cookie sheet.  This helps to reduce sticking to the paper when it's baked and being removed from the paper.  Now turn the paper pencil side down on the cookie sheet.

In a large glass bowl, beat the egg whites until stiff but not dry.  Be absolutely sure not a particle of grease or egg yolk gets into the whites or this will not work. Gently fold in vanilla extract, lemon juice and cornstarch.  You may use a heavy-duty mixer, fitted with whisk attachment, or  electric hand beaters.  Start out on low, increasing incrementally to medium speed until soft peaks start to become form and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.  Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition.  Note:  You can put your sugar in the food processor to make it fine if you wish, but it's not necessary.  Now once again, adding just 1 tablespoon at a time, beat until thick and glossy. Remember an over beaten egg white loses volume and deflates when folded into other ingredients. Gently fold in vanilla extract, lemon juice and cornstarch. 

Baking
Before spreading the pavlova I lightly dusted the parchment paper with cornstarch to prevent sticking.  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. Then just turn the oven off at the end of the cooking time and leave it there overnight or make it in the morning and leave it a few hours after it bakes.

Serving
Now it's time to prepare the topping.  Get a small bowl and beat heavy cream until stiff peaks form; set aside.  You may sweeten the whipped cream if you desire, but it's optional as the meringue is sweet.  Next prepare your fruit.  For kiwi, peel and slice it and then cut each slice in half.  For berries just rinse and dry.

To assemble, gently peel the parchment paper off the meringue and place meringue on a flat serving plate or cake plate pedestal.  Some of the outside will easily crack off as the outside it crisp and the inside remains softer and chewy tastes like marshmallow.  Now pile the center of the meringue with whipped cream and spread it out about an inch from the edge.  Top whipped cream with kiwifruit and/or berries or if you are lucky enough, fresh Finnish strawberries or lingonberries!  Cut and serve immediately; then wait for the response as this hits your guests taste buds.  Serves 8.