DOWN UNDER PAVLOVA
Our virtual escape Down Under inspired a New Zealand treat! With travel plans temporarily on hold, bring the tastes of New Zealand to your kitchen. The famous Down Under pavlova dessert has been caught in an ongoing debate between New Zealand and Australia, as to which country has ownership of its origin. Either way, it’s delicious and I can highly recommend making up a batch to be enjoyed for dessert, an afternoon tea time or why not even breakfast!
INGREDIENTS
4 egg whites
1 1/4 cups white sugar + 2 teaspoons for cream
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint heavy cream
6 kiwi, peeled and sliced
Pineapple, raspberries (fruit of your choice!)
DIRECTIONS
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
Bake for 1 hour. Cool on a wire rack.
In a small bowl, beat heavy cream until stiff peaks form, adding two teaspoons of sugar while whipping the cream, or to taste.; set aside.
Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.