Bella made this dessert for her school group today, and it was so delicious I had to share it. It's called a pavlova, and it's an Australian dessert - named for the dancer Anna Pavlova, I think because it's 'light and airy, like a ballerina on her toes', not after Pavlov - although if I think it would work very well for operant condition - one slice of this, and I might do anything you ask.
Pavlova
4 egg whites
pinch of salt
1 cup of sugar
1/2 tsp. vanilla extract
3/4 tsp. white vinegar
1 cup of heavy whipping cream
1 kiwi or other fruit of your choice
Using an electric mixer, beat egg whites with salt until soft peaks form. Add 1/3 cup of sugar and beat until sugar is dissolved and mixture is very thick. Add remaining sugar one or two tablespoons at a time, beating well after each addition. When sugar is dissolved and mixture is very stiff, beat in vanilla and vinegar. The mixture should be thick and glossy.
Spoon into a smallish pie dish, ideally about 7" across. Smooth the top.
Bake for 1 1/2 hours on 250 degrees Fahrenheit. Meringue should be firm to the touch. Turn off the oven and allow to cool in the oven. I did this overnight.
In a chilled bowl, whip heavy cream until stiff. Spread the whipped cream over the top of the pavlova. Slice the kiwi and arrange on top.
Ours was eaten too fast to photograph, since we were previously unaware of its awesomeness, but here is another picture for you that looks a lot like ours did - with yet another topping idea.
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