Faux Pavlova Food

PAVLOVA

Steps:

• Preheat oven to 350 degrees.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.
• Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife.

FAUX PAVLOVA

Steps:

• Line bottom and sides of a 9" x 13" of a glass pyrex baking dish with crushed meringues (a trifle bowl would also work well). Spread the remaining meringues evenly over whole meringue base.
• Microwave each jar of Kraft Marshmallow Creme for 20 seconds each and then spread carefully over meringue with silicone scraper in an even layer. Let sit for at least 2 hours the meringues and marshmallow to meld. Trust me this is the only tricky bit to the whole recipe.
• Clean and slice up all the fruit except for the passion fruit and/or mango puree and set aside. Keeping each fruit separated from the other.
• In a large bowl or electric mixer whip cream till stiff peaks form and then gently fold in vanilla and powdered sugar. Spread whipped cream evenly over marshmallow creme layer. (If you are good with a piping bag then you can save some of the whipped cream to decorate the outside edge or used canned "spray" cream.).
• Passion fruit pulp: I used canned (170 gm John West), or you can puree some fresh mango. Drizzle to cover over whipped cream layer and then decorate with fruit. It will keep n the fridge for about 2 more hours but is best served immediately after decorating.