Archive for June, 2009

Kiwi Pavlova with Kiwis

Thursday, June 4th, 2009



For meringues:
2 egg whites
pinch of salt
½ cup of sugar
1 Tbsp flour
½ tsp vinegar
15g hazelnuts, crashed (plus some extra for the finishing touch)

For cream:
1/2 can condensed milk
3 Tbsp soft butter
1 tsp vanilla essence
2 golden kiwis, peeled and cut in circles

Materials: electronic mixer

Prep. time: 15 minutes
Baking time: 40-45 minutes

Serves 2 (to share).

Pre-heat the oven to 125 C. Cover two baking trays with baking paper.

Whisk egg whites with a pinch of salt using electronic mixer on low speed. When the mixture substantially increases in volume, increase the mixer speed.  Start adding sugar bit by bit. When all the sugar in integrated, whisk in flour, vinegar and 15g of hazelnuts.

Spread the egg mixture on the trays by forming 6 flat circles of about 10 cm in diameter and 2 circles of 7 cm in diameter. Bake in the middle of the oven for 40-45 minutes until the meringues dry up and become just slightly golden. Take them out of the oven and let them cool down.

Meanwhile, whip butter with condensed milk and vanilla essence. Use 3 larger and 1 smaller meringue circles for each Pavlova. Place the first larger circle on a dish, spread some cream evenly and arrange 2-3 kiwi slices on top, pressing them lightly into the meringue. Repeat with the other 2 larger meringue circles. Put one smaller circle on top and sprinkle with the half of remaining hazelnuts. Repeat the procedure for the second Pavlova. Leave the Pavlovas for an hour to slightly soak in cream before serving.