Australian Pavlovas with Ginger and Tropical Fruits

Ingredients

• 4 large egg whites
• room temperature
• 1/4 teaspoon cream of tartar
• 1 cup plus 2 tablespoons sugar
• 5 tablespoons minced crystallized ginger
• 2 teaspoons cornstarch
• 1/4 teaspoon ground cardamom
• 3 large mangoes
• peeled
• pitted
• 5 tablespoons (about) water
• 1 cup chilled whipping cream
• 1/2 cup chilled sour cream
• 1 1/2 teaspoons vanilla extract
• 1/4 pineapple
• peeled
• cored
• cut into wedges
• 2 kiwis
• peeled
• cut into rounds

Instructions

1. Preheat oven to 200F.
2. Line 2 large baking sheets with foil; butter foil.
3. Beat whites and cream of tartar in large bowl to soft peaks.
4. Add 1 cup sugar, 1 tablespoon at a time, beating until stiff and glossy.
5. Add 4 tablespoons ginger, cornstarch and cardamom; beat 1 minute.
6. Spoon meringue into pastry bag fitted with plain 1/2-inch round tip.
7. Pipe 3 1/2-inch-diameter meringue ring on prepared sheet.
8. Pipe another ring atop first.
9. Pipe meringue inside ring to create thin base, covering bottom of ring completely.
10. Repeat, forming 6 meringue shells total.
11. Bake meringues 1 1/2 hours (they will not color).
12. Turn oven off.
13. Leave meringues in closed oven 1 1/2 hours longer.
14. (Can be made 1 day ahead.
15. Store between layers of waxed paper in airtight container.)
16. Slice 1 1/2 mangoes; chill.
17. Puree remaining 1 1/2 mangoes in processor with 1 tablespoon sugar.
18. Mix in enough water to thin to sauce consistency.
19. (Can be made 6 hours ahead.
20. Chill.)
21. Beat cream, sour cream, vanilla and 1 tablespoon sugar in large bowl to stiff peaks.
22. Drizzle 1/4 cup mango sauce onto each of 6 plates.
23. Place 1 meringue on each plate.
24. Spoon 1/3 cup cream into center of each meringue.
25. Top with pineapple, kiwi and sliced mango.
26. Sprinkle with 1 tablespoon ginger.