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Kiwi Pavlova

Ingredients: Serves 6 to 8

4 large egg whites at room temperature
1 cup of Castor sugar
1 tsp of white (clear) vinegar
1/2 tbsp of cornstarch
1/2 tsp of pure vanilla extract
500mls Cream
Fresh Kiwifruit

Method:

Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with baking paper and set aside. In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.

Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just dump the sugar in the bowl. Don't stop beating the eggs until you finish the sugar. The egg whites should now be glossy stiff peaks. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla exrtact (1/4 tsp) and gently fold the mixture again.

Now spread the meringue onto the baking paper very gently. Make sure the edges of the meringue are slightly higher than the center so you have a very slight well in the middle.Bake the meringue for about 1 hour or until it goes a very pale, pinkish egg shell colour.Turn off the oven and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.

Just before serving, whip the cream with the vanilla extract (1/4 tsp) until it forms peaks. Prepare the fruit by washing, peeling and slicing.
Gently spread the cream on the top of the meringue with a spatula and arrange the fruit on top of the cream.


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