Recipe

Kiwi-berry Pavlova Recipe

Add Step-by-Step Photos	Nancerose / All my dishes 1 year, 3 months ago For a crips outcome, do your baking on a dry day--humidity makes for a soft-textured meringue. If you like, trade other soft fruit for kiwi and raspberries. Prep:60m Cook:120m Servings:6	Nancerose
	whipped cream berries

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Ingredients

1 cup sugar

1 tbsp cornstarch

4 egg whites, room temperature

1 tsp fresh lemon juice

1/4 tsp salt

1 cup heavy cream

1/2 tsp pure vanilla extract

3 kiwis, peeled, halved lengthwise and thinly sliced crosswise

2 cups fresh raspberries

Directions

Preheat oven to 200 degrees F with rack in center. Line a large trimmed baking sheet with parchment paper; set aside. In a small bowl, whisk sugar and cornstarch until combined.

Make merignue in a large mixing bowl, using an electric mixer on medium speed beat egg whites, lemon juice, and salt until very frothy. Add 1 tablesppon sugar mixture every 30 seconds, until stiff, glossy speaks form, about 8 minutes total, scraping down sides of bowl halfway through.

Mound merignue onto prepared baking sheet; gtently spread to a 9-inch circle, with a well in the center and a 1-inch raised border around the edge.

Bake until shell is crisp on the outside and marshmallowy on the indisde, about 2 1/2 hours (reduce oven temperature to 175 degrees F if it starts to brown.) Turn oven off; let merignue dry out in closed oven for another 2 1/2 hours or up to overnight. (Store in an airtight container at room temperature up to 5 days.)

Just before serving, using an electric mixer, beat cream and vanilla in a medium bowl until sfot peaks form. Fill shell with whipped cream, and top with fruit. To serve, use a serated knife to cut into wedges.

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