Kiwi Fruit Pavlova with Raspberry Sauce

 

6

egg whites

1

teaspoon cream of tartar

1

cup sugar

1

(10-oz.) pkg. frozen raspberries in light syrup, thawed

4

kiwi fruit, peeled, sliced

• 1 Heat oven to 275°F. Line cookie sheet with parchment paper.
• 2 In large bowl, beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually add 1 cup sugar, beating at high speed until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue onto paper-lined cookie sheet; spread into 12-inch circle.
• 3 Bake at 275°F. for 1 hour. DO NOT OPEN OVEN. Turn oven off; leave meringue in oven with door closed for 30 minutes.
• 4 In blender container or food processor bowl with metal blade, puree raspberries until smooth.
• 5 To serve, cut meringue into 8 wedges; place on individual plates. Top wedges with kiwifruit slices and raspberry sauce.