Summer Dessert:: Pavlova

Pavlovas can seem intimidating, but I promise this recipe is foolproof. It's a yummy summer dessert, and since it bakes at a really low temperature, it doesn't make your kitchen too hot. Feel free to mix-up the fruit in the recipe, too. You can sub the kiwis for strawberries or even peaches. Let me know if you give it a try!

Kiwi Pavlovas 

serves 8-10

For the Meringues:

makes 36 meringues

You will need: 

– ¼ cup cornstarch

– 1 tablespoon white vinegar

– 1 tablespoon vanilla extract

– 2 ½ cups sugar

– 8 egg whites room temperature

To prepare:

Preheat the oven to  225 degrees F

In the bowl of a standing mixer (with a whisk attachment), place sugar and egg whites on low speed until combined, raise speed to high, beat until soft peaks form. In a separate bowl mix cornstarch, vinegar, and vanilla. Add the cornstarch mixture to the mixer and beat until glossy.

With a pastry bag fitted with a round tip, pipe meringue on to a parchment lined cookie sheet. Pipe 3 inch round swirls. Bake for 45 minutes on 225 degrees F. Let cool.

For the Kiwi Sauce:

You will need:

– 4 kiwis, peeled and cubed

– 1/2 cup of sugar

– 1/2 cup of water

To prepare:

Place all of the ingredients in a small sauce pan and cook on medium heat for 20 minutes. With a handheld blender combine sauce until smooth. Strain the sauce through a fine sieve in to a small bowl and press with a spoon. Place sauce into the the fridge for an hour until chilled.

For the Pavlova Garnish:

You will need:

– 4 kiwis cut into 1/2 inch cubes

– 16 small mint leaves for garnish

– 4 cups of whip cream

To assemble Kiwi Pavlovas:

Place 1/4 cup of whip cream on a plate, add 2 Meringues, top with 4 tablespoons of kiwi, drizzle with sauce, garnish with mint leaves. Serve immediately.

Enjoy!

xx Annette