The Best Ever Dessert - Pavlova

I learned how to make this dessert because my aunt has a birthday mid August and cannot eat gluten. We are often together on her birthday as we have cottages beside each other. Unlike other gluten free desserts, this one is one everyone loves. Crackly and chewy on the top and bottom with a gooey middle, you can't go wrong. A New Zealander gave me this recipe and the only thing I have altered was the amount of sugar. It's a beautiful, gluten free, light dessert that can be topped by anything that looks good. It's foolproof......that's right.....foolproof. I'm not a baker, so I appreciate a recipe that allows me to tailor it to my tastes (fruits of choice) and guarantees me a wowser.

This is where it all begins. The meringue. There are specific instructions here but anyone can follow them. I've also made this exact recipe with six small meringues. This allowed me to create a sort of "meringue bar" where everyone chose their toppings. Some of the fruit was cooked with a little sugar while some was fresh depending on what is in season.  

Add whip cream before the fruit. I just add a tablespoon of sugar and a teaspoon of vanilla to my whip cream. I layer it on thick but don't do this until just before serving. My daughter doesn't do well with dairy so coconut milk whip cream is a delightful alternative.

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The Best Ever Dessert - Pavlova

6 egg whites
pinch salt
pinch of cream of tartar
1 ¼   cup of sugar
1 tsp cider vinegar
½ tsp vanilla
2 ½ tsp cornstarch
4 cups of fruit of choice
1 ½ cups whipping cream
1 tbsp sugar

1. Allow egg whites to stand at room temp for 30 min. Meanwhile line a baking sheet with parchment. Draw a nine inch circle on the paper. Invert paper so circle is on the reverse side.
2. Preheat oven to 250. For meringue, in a large bowl beat egg whites, salt, and cream of tartar on medium speed until soft peaks form. Add the 1 ¼  cups of sugar, 1 tbsp at a time on high speed until stiff peaks form (tips stand straight). Beat in vinegar and vanilla. Sift cornstarch over egg mixture: Using a rubber spatula gently fold cornstarch into egg white mixture.
3. Spread meringue over circle on paper, building up edges slightly to form a shell. Bake for 1 ½ hours - do not open the oven door. Turn off oven let meringue dry in oven with door closed for 1 hr. 
4. Whip cream on high. When it begins to form peaks, add sugar and vanilla and whip until peaks are stiff.
5. Spread the whip cream evenly over the cooled meringue. Add fruit (berries, kiwi, mango, pineapple, grapes cut in half, mandarin pieces, banana, passionfruit).
6. Serve straight away. Can serve around 10.