Have you ever tried pavlova?
This dessert, originally from Australia, has delighted everyone with its beauty and simplicity: find out how to make a tasty tropical version!
Preparation time: 1 h and 30 minutes
- 4 Jingold kiwis
- 4 egg whites
- 200 g of caster sugar
- 1 teaspoon of corn starch
- ½ teaspoon of white wine vinegar
- 450 ml fresh whipping cream icing
- sugar to taste
First turn on the oven at a temperature of 160 degrees.
Put the egg whites in a bowl and whip until stiff with a whisk. Gradually add sugar, corn starch and vinegar until you get a thick, shiny mixture; then place it in a baking pan and try to give it a round, uniform shape with thick edges. Create a kind of hollow in the centre of the mixture, into which you will later insert the fresh cream.
Bake it for around 1 hour, then leave the resulting meringue to rest. In the meantime, peel and cut the kiwis into small pieces – you can even mix different varieties of kiwi or add other exotic or seasonal fruits – and whip the fresh cream with the icing sugar. Pour the cream into the hollow inside the meringue and decorate the palova with your Jingold kiwis!