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Kiwi Fruit Pavlova with Raspberry Sauce
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Prep Time:
25 minutes
Total Time:
1 hour 55 minutes
Decadent Australian dessert paying homage to ballerina Anna Pavlova, served with ice cream and whipped cream.
Ingredients:
  • 6 egg whites
  • 1 teaspoon cream of tartar
  • 1 cup sugar
  • 1 (10-oz.) pkg. frozen raspberries in light syrup, thawed
  • 4 kiwi fruit, peeled, sliced
Instructions:
  • Preheat oven to 275° F and prepare a cookie sheet by lining it with parchment paper.
  • In a large bowl, whip egg whites and cream of tartar until soft peaks form. Gradually add 1 cup of sugar, beating at high speed until stiff, glossy peaks form and sugar is almost dissolved. Spread meringue onto a paper-lined cookie sheet into a 12-inch circle.
  • Bake your meringue at 275° F for 1 hour without opening the oven. Turn off the oven and let the meringue sit inside with the door closed for an additional 30 minutes.
  • Puree fresh, vibrant raspberries in a blender or food processor until perfectly smooth.
  • Cut the meringue into 8 wedges, arrange them on individual plates, and garnish with kiwifruit slices and raspberry sauce.

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