Mixed Berry and Kiwi Pavlova with Strawberry Whipped Cream

• Pavlova:
• 4 egg whites, room temperature
• 1 1/4 cups sugar
• 2 tsp cornstarch
• 1/2 tsp vanilla
• pinch of salt
• Strawberry Whipped Cream & Fruit topping:
• 1 cup heavy cream, cold
• 3 Tbsp sugar, divided
• 2 Tbsp freeze- dried strawberries, ground in food processor
• 2 kiwis, peeled and cut into half-inch cubes
• 1 cup strawberries, quartered
• 1 cup blueberries

Preheat oven to 350°F. Using a 6” cake pan, trace the bottom to make a circle on a piece of parchment. Flip the parchment upside down so you can see the tracing from the back and place on a baking sheet; set aside.

Begin by whisking egg whites on low speed in a very clean bowl of a stand mixer until they become bubbly and foamy. Increase the speed to high and whip until soft, shiny peaks begin to form. Add sugar slowly until the peaks are stiff. Add cornstarch, vanilla and salt and whip just to combine. Place the whipped mixture inside the circle on the parchment and smooth it out inside the traced circle. Make sure to flatten the top and smooth the sides. Place in oven and immediately turn the oven down to 300°F. Bake for an hour. Turn off oven and let it cool completely before removing.

For the topping, combine kiwi, strawberries, blueberries and 2 Tbsp sugar in a bowl and let sit for 20 minutes (or up to 2 hours). Whip the cream with 1 Tbsp sugar until medium peaks form. Add the ground freeze-dried strawberries and whip until combined, no more than 10 seconds. Once Pavlova is cooled, gently spread whipped cream on top and sprinkle with sugared fruit for serving.