• C344fd2bab6f2e9450c48d8d4a9f8ff0

Aunty Di's Kiwi Pavlova

Pavlova is a typical New Zealand dessert. It was invented in honor of Russian ballet dancer Anna Pavlova when she visited the country in the 1920s, and it has been the national dessert ever since.

Serves 8people
large egg whites
1 1/4
cups sugar
tsp vanilla extract
tsp lemon juice
pt heavy cream
kiwifruit, peeled and sliced
berries and shaved chocolate (optional
Preheat the oven to 300°F. Line a baking sheet with parchment paper and draw a 9-inch circle on the parchment paper. Place the egg whites in a large bowl and beat with an electric mixer until stiff. Gradually add in the sugar 1 Tbsp. at a time, beating well after each addition, and continue to beat until thick and glossy. Stir in the cornstarch, vanilla, and lemon juice. Spoon the mixture onto the parchment paper and spread it to fill the circle you drew on the paper. You should start in the center and spread the mixture toward the edge of the circle so you end up with a slight depression in the middle and edges that are slightly higher.
Bake the meringue for 1 hour. Place the baking sheet with the Pavlova on a wire rack to cool. In the meantime, using an electric mixer, whip the cream until it forms soft peaks and set aside. Remove the paper from the meringue and place the meringue on a flat serving plate. Spread the whipped cream on top of the meringue and top with kiwifruit slices, berries, shaved chocolate, or any other topping of your choice.

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