A lovely casual-but-special dessert, pavlova makes good sense after last week's egg-yolk-heavy German chocolate cake. The rule of thumb is 1/4 cup of sugar for every egg white, plus a dash of cream of tartar and a little vanilla. If I'm going to fill it with peaches, I use almond extract too.
This one is filled with green grapes, strawberries, and sweet cherries--I had planned to include two peaches, but Giles got to them first. Fruit gets nice and juicy if set in the fridge with the juice of a lime and a little brown sugar ahead of time. Pile it in on top of whipped cream.
My egg whites were from neighbor Phyllis' super power chickens. They needed about thirty seconds in the mixer--seriously--before they were standing up as straight as a ruler, and about as thick as butter.