Tropical pavlova layer cake
6 large, at room temperature
Cream of tartar
Fat free whipped topping
Plain fat free Greek yogurt
3 cup(s), cubed
3 cup(s), chopped
5 medium, peeled, halved lengthwise, and thinly sliced
Unsweetened coconut flakes
¼ cup(s), large
- Arrange racks in upper and lower third of oven; preheat oven to 250°F. Line 2 large baking sheets with parchment paper.
- In a large bowl, using an electric mixer, beat egg whites and salt at medium-high speed until foamy, about 1 minute. Add cream of tartar and beat at until soft peaks form, about 2 minutes. Reduce speed to low; beat in vanilla. In a medium bowl, whisk sugar and cornstarch. Increase speed to medium-high; gradually beat sugar mixture into egg whites until stiff, glossy peaks form, 3 to 5 minutes.
- Spoon one-third of egg white mixture into center of 1 prepared sheet pan; spread to form an 8-inch circle. Repeat process twice more on other prepared sheet pan, forming circles in opposite corners so they fit on pan. Bake until dry to the touch, about 1 hour and 15 minutes. Turn oven off. Leave pans in closed oven 30 minutes.
- Meanwhile, in a medium bowl, combine whipped topping and yogurt. In a large bowl, combine pineapple, mango, and kiwis. Remove meringue from oven. On a cake plate or platter, arrange 1 meringue layer. Spread one-third of yogurt mixture over meringue and top with one-third of fruit. Repeat twice. Sprinkle coconut over top.
- Serving size: 1 slice