Fool Proof Pavlova with Fresh Fruit
*Cream that is whipped ahead of time will not separate if you add a touch of dissolved unflavored gelatin (1/4 teaspoon per cup of cream)
•1 container meringue powder, from baking supply store
•Parchment paper to cover baking sheet
•1 pint whipping cream*
•Small amounts of your favorite fruits (grapes, berries, figs, star fruit)
•2 egg whites
•1 cup superfine sugar
1. Use Oster® Hand Mixer whisk attachment to prepare approximately 3 cups of meringue from powder according to package directions.
2. Wet the baking parchment paper, crinkle it up, line the baking sheet with it.
3. Draw a circle on the parchment paper as a guide for the meringue, and then turn it over.
4. Use a spoon to mound the meringue on the paper and make a well in the middle, creating a bowl-shaped shell.
5. Bake meringue in 200° oven for 1 hour. Meringue should not brown. When hour is up turn off oven. Leave the meringue in oven for another hour, or until it is completely cool. You can even leave it overnight.
6. While the meringue is in the oven, sugar-coat your fruit. Dip uncut fruit in slightly beaten egg whites and then roll in sugar.
7. Remove the meringue bowl from the oven. Make sure its nice and cool. If it's still warm, wait and try again in a little while.
8. Whisk the cream until its stiff. Fill the meringue bowl with whipped cream and put the fruit on top. Serve promptly.