Kiwi & Passion Fruit Pavlova
MERINGUE:
MERINGUE:
FILLING:
2 cups whipping cream
2 tablespoons superfine sugar
6 passion fruit
6 kiwifruit, peeled, sliced
Preheat oven to 275F (135C). Line a baking sheet with parchment paper. Draw a 9 inch circle on paper. To make meringue, beat egg whites with salt until stiff peaks form. Gradually beat in superfine sugar, then continue to beat 5 minutes. Fold in cornstarch and vinegar. Using a metal spatula, spread meringue mixture evenly over circle on prepared baking sheet.
Bake in oven 10 minutes. Lower heat to 225F (105C) and cook 45 minutes more. Turn off heat and leave meringue in oven to cool slowly 1 hour. Remove from oven and carefully transfer to a plate.
To make filling, whip cream with sugar until thick. Cut passion fruit in half and scoop out pulp into a bowl. Fold pulp and 1/2 of kiwifruit slices into cream mixture.
Carefully spoon cream mixture over meringue, smoothing with a metal spatula. Decorate top with remaining kiwi slices. Serve immediately cut in wedges.
Makes 6 servings.
Preheat oven to 275F (135C). Line a baking sheet with parchment paper. Draw a 9 inch circle on paper. To make meringue, beat egg whites with salt until stiff peaks form. Gradually beat in superfine sugar, then continue to beat 5 minutes. Fold in cornstarch and vinegar. Using a metal spatula, spread meringue mixture evenly over circle on prepared baking sheet. Bake in oven 10 minutes. Lower heat to 225F (105C) and cook 45 minutes more. Turn off heat and leave meringue in oven to cool slowly 1 hour. Remove from oven and carefully transfer to a plate. To make filling, whip cream with sugar until thick. Cut passion fruit in half and scoop out pulp into a bowl. Fold pulp and 1/2 of kiwifruit slices into cream mixture. Carefully spoon cream mixture over meringue, smoothing with a metal spatula. Decorate top with remaining kiwi slices. Serve immediately cut in wedges. Makes 6 servings.