Blackberry Kiwi Mini Pavlova

Prep:

Cook:

Level: Intermediate

Serves: 12

12

Description

A light and elegant dessert. Simple to make, but impressive! Topped with fresh whipped cream, blackberries and kiwi puree.

Ingredients

  • FOR THE PAVLOVA:
  • 6  Large Egg Whites At Room Temperature
  • 1-¼ cup Sugar
  • 2 teaspoons Cornstarch
  • ½ teaspoons Cream Of Tartar
  • ¼ teaspoons Salt
  • ½ Tablespoons Vanilla Extract
  • 1 teaspoon White Wine Vinegar
  • FOR THE WHIPPED CREAM:
  • 1 cup Cold Whipping Cream
  • 2 Tablespoons Powdered Sugar
  • FOR THE TOPPING:
  • 4  Small Ripe Kiwis, Peeled And Pureed In A Blender Until Smooth
  • 1-½ cup Fresh Blackberries

Preparation

For the pavlovas:
Preheat oven to 300 F (150 C). Line a baking sheet with parchment paper.

In the bowl of a stand mixer (or a deep mixing bowl) beat room temperature egg whites until frothy. Add sugar and beat on high for 6-7 minutes, until stiff peaks form. Add cornstarch, cream of tartar, salt, vanilla and vinegar. Mix to incorporate.

Spoon batter onto 12 equal sized rounds over the parchment paper, leaving a couple inches between them. Make a well in the center of each round. Smooth the outside with a spatula.

Bake for 30 minutes. Turn oven off and let Pavlovas cool inside for 1 hour.

Make the whipped cream: In a clean mixing bowl using an electric mixer, beat whipping cream on medium high speed, until thick. Add powdered sugar and beat until nice and fluffy. Do not over-beat the whipping cream.

To assemble : Pipe (spoon) about 2 tablespoons of whipped cream into each Pavlova. Top with pureed kiwi. Add 3 blackberries on top of each one. Enjoy!

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