Pavlova with Candied Ginger and Kiwifruit

	Pavlova with Candied Ginger and Kiwifruit Rainbow, Tongariro National Park, New Zealand

4 egg whites, room temperature ¼ tsp. cream of tartar 1 c. granulated sugar 4 T. minced crystallized ginger 2 tsp. cornstarch ¼ tsp. ground cardamom	Preheat oven to 200 degrees F. Line 2 large baking sheets with Silpat. Beat egg whites and cream of tartar in large bowl to soft peaks. Add 1 c. sugar, 1 T. at a time, beating until stiff and glossy. Add ginger, cornstarch and cardamom; beat 1 minute. Spoon meringue into two 7" circles, one on each baking sheet. Shape a rim around each circle. Bake meringues 1 ½ hrs. Turn oven off. Leave meringues in the oven an additional 1 ½ hrs. Store airtight.
1 c. chilled whipping cream (or 4 c. whipped topping) ½ c. chilled sour cream 1 ½ tsp. vanilla extract 1 T. granulated sugar	Beat cream, sour cream, vanilla and sugar in large bowl to stiff peaks. (If using whipped topping, whisk ingredients together.)
4 medium kiwifruit, peeled and sliced crosswise 1 T. minced crystallized ginger	Place meringues on plates. Spoon cream mixture into centers. Top with kiwi slices, garnish with additional cream mixture. Sprinkle with 1 T. ginger. Serve with passion fruit crème anglaise.

Passion Fruit Crème Anglaise
1 ¾ c. milk (1% milk works) 4 egg yolks ½ c. sugar 1 tsp. cornstarch 1 tsp. vanilla 1 T. passion fruit concentrate	Beat egg yolks, adding sugar a little at a time, until mixture is pale yellow and forms a ribbon. Beat in 1 tsp. cornstarch. Meanwhile, heat milk to boiling. Remove milk from heat. Whisk ½ c. of boiling milk into egg mixture. Whisk another ½ c. of milk into egg mixture. Now turn egg mixture into remainder of milk and whisk until mixed. Turn into microwave safe bowl and microwave on medium low power, stopping every 45 seconds to whisk the mixture, until the mixture thickens slightly and coats a spoon. Strain through a fine strainer. Whisk in seasonings. Serve warm immediately or chill.
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