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!