Triple-Citrus Pavlova

1. 1

   Heat oven to 200 degrees F.

2. 2

   Beat egg whites and cream of tartar in medium bowl with mixer on high speed until soft peaks form.

3. 3

   Add 1-1/2 cups sugar, 1 Tbsp.

4. 4

   at a time, beating 8 to 10 min.

5. 5

   or until stiff peaks form.

6. 6

   Cover baking sheet with parchment.

7. 7

   Draw 13x9-inch rectangle on parchment; turn over.

8. 8

   Spread egg white mixture into rectangle on parchment, using lines as a guide.

9. 9

   Bake 2 hours or until edges of meringue are crisp.

10. 10

    (Centre will still be soft.)

11. 11

    Slide meringue and parchment onto wire rack; cool completely.

12. 12

    Meanwhile, zest 1 orange.

13. 13

    Place colander in bowl.

14. 14

    Section zested orange and remaining fruit over colander, placing sectioned fruit in colander and reserving juice in bowl.

15. 15

    Whisk cream cheese, 1/4 cup reserved juice and remaining sugar in separate medium bowl until blended.

16. 16

    Gently stir in Cool Whip and 2 Tbsp.

17. 17

    zest.

18. 18

    Refrigerate until ready to use.

19. 19

    Transfer meringue to platter just before serving.

20. 20

    Spread with cream cheese mixture to within 1/2 inch of edges; top with fruit.

* Per serving · 4 servings · Values may vary.

No additional tips available.