When I was a kid my favorite dessert was a New Zealand dish that my Gran made called Pavlova. It is essentially a large meringue pie with a tart fruit topping – yum!
After some experimenting and substituting, I came up with a pretty good DF, GF, CF and WF pavlova version that Kim can eat!
It is super easy to make and also a great kid friendly recipe that is fun and easy for kids to make.

What you need:

4 egg whites at room temperature.
1/2 teaspoon cream of tartar.
1/2 tablespoon arrowroot starch (or cornstartch if you don’t need GF.)
1 cup of sugar (castor sugar or other really fine sugar dissolves best.)
1/2 teaspoon vanilla essence (regular vanilla if you don’t need GF.)
2 Kiwi fruit and 2 strawberries, sliced (passion fruit is great too if you can get it.)

What you do:

Pre-heat oven to 225°F
With whisk attachment, beat egg whites, cream of tartar and starch until foamy.
Beat in sugar, a little at a time.
Beat in the vanilla essence.
Continue beating until eggs are super stiff with firm peaks (SSFP.)
Test that the sugar is fully dissolved by rubbing between fingers; it should be smooth.
Cover baking sheet with tin foil.
Pour mixture onto baking sheet.
Flatten and shape to desired diameter and indent the center slightly (for the fruit topping.)
Bake 1 1/2 hours.
Turn oven off and leave the pavlova, with door closed for at least another hour.

How you serve it:

Fill indentation with Kiwi fruit and strawberry slices.

You can keep the pavlova in a cool spot or in the fridge but be sure the container is fully air tight.
I think it tastes best after a night in the fridge…