Pavlova
(named after, and created for Anna Pavlova, the ballerina, because the meringue is supposed to look like her tutu.)

5 egg whites
1/2 cup white sugar
Generous pinch of cream of tartar

2 Cups Heavy Cream
1/2 cup white sugar
1 teasp vanilla

1 pint fresh blueberries, rinsed
1 pint fresh raspberries, rinsed
1 pint fresh strawberries, rinsed, and cut into slices
1/2 cup white sugar.

Beat egg whites with cream of tartar and sugar until stiff, glossy peaks form. Place piece of wax paper on a baking sheet; spray lightly with non-stick spray. Mound up the egg whites into a 9 or 10 inch circle, pushing it into the best shape you can...and making sure it's an even thickness all the way around. Bake in a very slow oven---275 degrees---for 45 minutes. Let cool completely. Place on pretty cake plate or cake stand.

Mix all the berries together with the sugar and a splash of water. Mash them slightly to get the juices flowing. Let sit for at least an hour at room temp.

Beat the heavy cream with the sugar and vanilla until big peaks form.

Assembly: Spread a generous layer of whipped cream on top of the meringue layer, reserving 1/4 cup. Spoon out the berries and place them on top of the whipped cream. After all the berries are in place, you can spoon on a few teaspoons of the juice, but not too much or it will break down the whipped cream. Use the reserved 1/4 cup whipped cream to place in (or pipe in, using a pastry bag and star tip) in the middle of the berries.

Chill the whole thing, uncovered, for at least 1 hour. Cut into wedges and serve with some extra berry sauce. Letting it set up and get very cold is important. Serves 4-6.

*Note: I made this entire dish low carb by substituting all the sugar for Splenda. It came out great.

Sounds fabulous! I love any dessert that uses fruit, and this one seems especially elegant!

YUMSTERS!

This looks yummy.

I have a similar recipe that uses just raspberries, but you first melt some choc. chips with a few other things, then spread a thin layer of that on the meringues before putting on the other ingredients, and also drizzled in threads on the very top layer of whipped cream. Great for chocoholics!