Pavlova with Seasonal Fruits
Pavlova is the ultimate Kiwi classic. Crispy, chewy meringue topped with copious amounts of lightly whipped cream, fresh fruit and a dusting of icing sugar. You could change up the fruit if berries aren't in season, or use delicious Fresh As freeze dried berries. We recommend making the meringue 2 days ahead and storing in an airtight container.
Preheat the oven to 180°C.
Line a baking tray with baking paper, and draw around a 26cm plate to make a circle, then draw a second smaller 20cm circle inside and turn the paper upside down.
Put the egg whites and a pinch of salt in a clean grease-free bowl. Using an electric whisk, whisk until they form soft to stiff peaks.
Gradually add the caster sugar a spoonful at a time and continue beating until the meringue is smooth, stiff and shiny.
Carefully mix in the cornflour, vinegar and vanilla.
Using a large metal spoon, arrange spoonfuls of meringue between the two circles on the paper to make a neat wreath shape. Fill the gaps with meringue so you have a complete circle. Alternatively, place mixture in a piping bag and pipe into the round.
Lightly flatten the top using the back of a wet dessertspoon.
Place the meringue into the oven and immediately reduce the heat to 150°C and bake for 30-40 minutes. Turn the oven off and leave overnight or for at least 3 hours.
Cool the pavlova completely before transferring to an airtight container.
When ready to serve, carefully slide the meringue onto your serving platter.
Top the pavlova with dollops of lightly whipped cream, fresh fruit and edible flowers.
Serve with a generous dusting of icing sugar.
4 large egg whites, at room temperature
Pinch of salt
300g castor sugar
1 tablespoon cornflour
1 ½ teaspoons malt vinegar
½ teaspoon Heilala vanilla extract
FOR THE TOPPING:
300ml cream, lightly whipped
½ packet of Sam Agri pomegranate seeds
1 green Kiwifruit peeled roughly chopped
1 packet of blueberries
½ packet of strawberries roughly chopped
½ packet of Secret Garden edible flowers