• Preheat oven to 245F and line a baking tray with parchment paper.
• In a large bowl add eggs whites and cream of tartar. Using an electric hand mixer or stand mixer with whisk attachment, mix until eggs whites until soft peaks. Add in the sugar 1 tbsp at a time and mix for 30 seconds between each addition. When all the sugar is added, keep mixing until it is smooth and glossy.
• Using a spatula, take a 1/4 tsp of the egg mixture and place a dab on each corner of the parchment paper underneath. This will help prevent the paper from slipping.
• Pour the mixture out onto the parchment paper and shape it into a 2 1/2'' tall and 12'' diameter circle (you can shape it any way you like as this will be the shape of the end product).
• Bake for 80-90 minutes, or until the shell is firm. When finished, turn off the oven and do not open the oven door, leave the pavlova inside to cool for at least 30 minutes.

Cream Topping

• In a large bowl, whisk together the cream, vanilla, and sugar with electric hand mixer until it reaches stiff peaks. Place in fridge until ready to use.

Fruit Topping

• Drain the peaches and thinly slice them, about 1/4.'' You will want them to be a good size that is easy to eat.
• Cut the dragon fruit and discard the outside peel. Dice the meat inside into small cubes.
• Slice the star fruit and then cut away the outside skin. Peeling the skin is optional, but the skin can be chewy when you eat it.

Putting it all together

• When the pavlova is cooled, spread the whipped cream over the top to your desired look and shape.
• Creatively spread the peaches on top of the whipped cream, then add the dragon fruit, then the star fruit.
• Enjoy!