Chef Simon Webster joins Good Day to make pavlova. It's a traditional dessert in New Zealand -- a meringue base that's filled with whipped cream and fruit.
New Zealand Pavlova
10 egg whites
1 1/4 cups sugar
1 tablespoons corn starch
2 cups heavy cream, beaten to stiff peaks
2 cups assorted fresh fruit, kiwis, berries, cherries, mandarin oranges
Using an electric mixer, beat egg whites until thick and stiff. Mix together sugar and cornstarch and add to egg whites one spoon at a time while continuing to beat the egg whites. Place parchment paper on cookie sheet and draw 8" round in middle. Using a long spatula or knife, spoon egg mixture in the middle and carefully shape into a tall cake.
Bake for 45 minutes at 350 degrees. When it cooks it will expand slightly and get shorter. After baking allow to cool to room temperature. Can be baked a day ahead of time. When ready to serve invert onto a plate, remove parchment paper and top with a thick layer of fresh whipped cream. Top with assorted fresh berries and fruit.