Pavlova with kiwi fruit or passion fruit
This decadent dessert is smothered with cream and seasonal fruit - add passion fruit for a tropical twist
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
Ingredients
4 egg whites
110g caster sugar
2 tsp cornflour
1 tsp pure vanilla extract
2 tsp white malt vinegar
For the filling:
300ml cream
4-5 kiwi fruit or the pulp of several ripe passion fruit
fresh mint or lemon balm, to garnishÂ
Method
Preheat the oven to 150°C. Line a baking tray with silicone paper (Bakewell).
Check that your bowl and whisk are dry and free of grease. Whisk the egg whites until stiff, then add the caster sugar, little by little at a time. Fold in the cornflour, vanilla extract and vinegar. Spread the meringue mixture onto a 9 inch (23cm) round or oval on the silicone paper. Bake in the centre of a preheated oven for 45 minutes.
Then turn off the oven and leave for a further hourto dry out and crisp. Cool on a wire rack and peel off the paper. Remove from the oven and peel off the paper. Cool on a wire rack. Allow to get quite cold.
To serve, put the pavlova onto a serving plate. Whip the cream softly, smother the pavlova with cream and decorate the top with peeled and sliced kiwi fruit. Drizzle with passion fruit purée generously. Garnish with mint or lemon balm leaves.
