Mother's Day Pavlova

So for Mother's day my sister and I took charge of making dinner for my mom. We made these individual quiches that were made from the larger sized muffin tins. The cool part about it was that I made crepes before, and then you line the muffin tins with the crepes then fill them with the quiche mixture. They were very tasty. The picture above is the dessert I made. It is called Pavlova. It is kind of like a fruit pizza- except BETTER and even a bit healthier (if you even care about that mumbo jumbo, which I don't. But know others might). The crust is made with egg whites and sugar and a few other ingredients. It tastes kind of like a roasted marshmallow...HEAVENLY!!! So if you want to take a crack at it yourself here is the recipe for this amazing Pavlova (servings: 8-10):

INGREDIENTS:
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 Cup granulated sugar
- 1 1/2 teaspoons cornstarch
- 1 tablespoon raspberry vinegar or red wine vinegar
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups heavy cream
- 2 tablespoons light brown sugar, packed
- 2 kiwi fruits, or other sliced cup of fruit
- 10 strawberries, or raspberries or blackberries

DIRECTIONS:
Preheat oven to 350

In a mixer fitted with a whisk attachment (or 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, 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.

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 and berries how you like. Use a serrated knife to serve. ENJOY!!! I know I did!