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["Meringue: Put egg whites and cream of tartar in electric mixer, and begin to whip slowly.", "Meanwhile, combine SPLENDA(R) Granulated sugar, water and lemon juice in a small stainless steel sauce pan. Heat until liquid reaches 175u00b0F (88u00b0C) on a sugar thermometer or until liquid has almost reduced and begins to look ""sticky"". Slowly pour SPLENDA(R) mixture into beating egg whites, which should be at a soft peak stage. Add cornstarch, and turn mixer to high. Continue to mix until egg whites are stiff. Do not over-mix!", "On a parchment paper lined baking tray, spread meringue or pipe, to form a bowl, about 10 inches (25 cm) in diameter.", "Bake at 225u00b0F (109u00b0C) for about 1 hour or until it just begins to colour. Leave oven ajar and let cool completely.", "Filling: Whip cream and SPLENDA(R) Granulated till stiff. Gently fold in berries/fruit.", "Topping: Combine raspberries, water and SPLENDA(R) Granulated in a non-reactive saucepan (such as stainless steel) and simmer gently till thick. Puree well and strain through a fine sieve to remove seeds.", "Assembly: Gently remove baked meringue, and place on serving platter. Spoon cream-fruit mixture into centre. Drizzle with raspberry puree.", "Servings: One 10 inch pavlova or 8 servings.", "Canadian Living Test Kitchen."]
