Kiwi Strawberry Pavlova
For the longest time, I've been planning to make a pavlova cake at home. But for some reasons, I can't seem to find a convincing recipe to work on. After much research and browsing, I've settled down on a Gale Gand's recipe. I was just actually looking for a good recipe for the meringue base as I have already planned my toppings. The original recipe calls for red wine vinegar but I substituted it with balsamic vinegar instead. There are a lot of variations available for this New Zealand and Australia's favorite dessert. However, the meringue base is key that's why it can't be compromised. Initially, it may seemed to be a bit tricky to make. But as soon as you get the hang of it, it's very easy to do.
What you need:
1/2 cup egg whites, at room temperature (from 4 eggs)
1/8 tsp cream of tartar
1/8 tsp salt
1 cup granulated sugar
1 1/2 tsp cornstarch
1 tbsp balsamic vinegar
1/2 tsp vanilla extract
1 1/4 cup heavy cream
2 tbsp light brown sugar
2 kiwi fruits, peeled and halved
12 strawberries, trimmed & halved
How to make:
1. Pre-heat the oven to 350 degrees F.
2. Using an electric mixer, whip the egg whites, cream of tartar and salt in bowl until foamy. Add the granulated sugar, cornstarch, vinegar and vanilla. Continue whipping until it becomes stiff, smooth and glossy (about 8 mins).
3. Spoon the egg whites into an 8-inch non stick round baking pan. Smoothen the top and bake in the oven for 10 mins.
4. Reduce the heat to 300 degrees F and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned (about 45 mins).
5. Turn off the oven, prop the oven door open, let the pavlova cool in the oven at least 30 mins to room temperature.
6. Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi and strawberries on top.