Brown Sugar Pavlovas with Fruit

4 large egg whites
2 tsp. cornstarch
¼ tsp. salt
3/4 cup sugar
1/4 cup packed brown sugar
1 tsp. vanilla extract
3/4 cup whipping cream
2 tbsp. powdered sugar
1/4 tsp. cinnamon
3 cups chopped fresh pineapple
3/4 cup chopped peeled kiwi
3/4 cup fresh blackberries or raspberries
3 tbsp. caramel sundae syrup

Cover a large baking sheet with parchment paper. Draw 6 circles on paper. Turn
paper over; secure with masking tape.

Beat egg whites, cornstarch, and salt until foamy. Add sugar and brown sugar,
1 tbsp.at a time, beating until thick and glossy. Add vanilla, beating
well. Divide egg white mixture evenly among the 6 drawn circles. Shape
meringues into nests with 1” sides using the back of a spoon. Place
meringues in oven. Immediately reduce oven temperature to 300°; bake 1 hour.
Turn oven off; cool meringues in closed oven at least 4 hours or
until completely dry. (Meringues are done when the surface is dry and
meringues can be removed from paper without sticking to fingers.) Carefully
remove meringue nests from paper.

Beat whipping cream, powdered sugar, and cinnamon until stiff peaks form.
Dollop 1/4 cup whipped cream into each meringue nest. Top evenly with
pineapple, kiwi, and blackberries. Drizzle caramel syrup evenly over each
serving. Serve immediately.

Note: Whipping cream whips better when bowl and beaters are chilled.

6 servings