Pavlova

• 6 each egg whites
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar
• 1 pint heavy whipping cream
• 1/4 teaspoon vanilla extract
• 1 x fruit cut up, raspberries, kiwi, grapes leave whole but seedless, , peaches, blueberries
• 1/4 cup sugar

1. Beat the egg whites with the cream of tarter until foamy.
2. Add the vanilla and sugar and beat until very stiff peaks form.
3. On a baking sheet, line with greased parchment paper.
4. Draw a circle on it before greasing it about 12 to 14 inch dia.
5. Spread the egg whites to about 1/4 1/2 inch thick.
6. Either Pipe or using a spoon, make a side to the circle about 1 inch high.
7. Place in a low heat oven of about 150 to 200 and bake to dry the whites.
8. Do not let it get brown.
9. If it is getting slightly discolored turn oven down lower.
10. When done and solid.
11. Remove from oven and cool.
12. Remove the paper and save until just before serving.
13. Whip the heavy cream with the vanilla extract.
14. Line the tart with the heavy cream.
15. Lay the fruit on top in any design you wish but cover all.
16. Wet fruit slightly before doing this.
17. And then sprinkle on some sugar to make it glossy.
18. Remember do not assemble before you are going to serve it!

egg whites, cream of tartar, vanilla, sugar, cream, vanilla, grapes, sugar

Taken from recipeland.com/recipe/v/pavlova-5927 (may not work)