Meringue Cups
1) 3 egg whites, room temp
2) 1/2 t vanilla
3) 1/4 t cream of tartar
4) 3/4 c sugar
Beat 1) to 3) till soft peaks.
Gradually beat in 4) 1 T at a time till stiff peaks.
Drop by spoonfulls onto parchment lined pans.
Shape with back of spoon to 3" cups.
Bake @ 275 for 45 - 50 mins, till set and dry.
Turn off oven, do not open door, leave for 1 hour.
Passionfruit Mousse
1) 1 c whipping cream
2) 1 c sweetened condensed milk
3) 1/2 c frozen passionfruit puree
blend 1 min low till fluffy.
Chill 30 min.
Fruit Mix
1) 1 c strawberries, sl
2) 2 kiwi, sl
3) 1/2 c wild blueberries or raspberries or blackberries
4) 1 can sliced peaches, 1 inch pieces
Mix all and chill.
Lilikoi Sauce
1) 1/2 c + 2 T frozen passionfruit puree
2) 1/3 c suage
3) 1 T cornstarch
Mix 1) & 2) in saucepan.
Add 3)
Stir over med-high heat till boiling, 4 to 5 mins.
To Assemble Pavlovas
Put a Meringue on dessert plate.
Put a large spoonfull of Mousse in indentation.
Arrange Fruit Mix on top.
Drizzle with Lilikoi Sauce.
