• 4 Egg whites, room temperature
• 1 Teaspoon vanilla
• 1/4 Teaspoon cream of tartar
• 1/4 Teaspoon salt
• 1 Cup sugar
• 1 Cup whipped cream
• 2 Cups mixed fresh fruit (strawberries, kiwifruit, blueberries)
Line a baking sheet with foil. Draw a (9-inch) circle on the foil.
In a large bowl, beat egg whites, vanilla, cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar, 2 tbs at a time, beating well after each addition and continue beating until stiff, glossy peaks form. Spoon onto prepared cookie sheet within your marked circle, mounding higher around the edge.
Bake in preheated oven at 120 degrees Celsius (250 degrees Fahrenheit) for 1-1/4 to 1-1/2 hours until crisp on outside and firm to the touch. Turn off heat and allow to cool with door propped open. Pavlova can be stored in cool, airtight container for several days.
To serve spread whipped cream in centre of shell and top with fresh fruit. Chill, serve.