Dessert: New Zealand – Pavlova with Nectarines and Red Kiwi (Crisp meringue shell topped with whipped cream and fresh nectarines and red kiwi)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 1 hr 30 min

Total 2 hrs 20 min

Ingredients

- 4 large egg whites, approx. 1.75 oz (50 g) each, 7 oz (200 g) total
- 1 cup (200 g) granulated sugar
- 1 tsp (5 ml) white wine vinegar or lemon juice
- 1 tsp (2 g) cornstarch
- 1 tsp (5 ml) pure vanilla extract
- 1 cup (240 ml) heavy cream
- 2 tbsp (15 g) powdered sugar (for whipped cream)
- 2 medium nectarines, sliced
- 3 red kiwis, peeled and sliced

Instructions

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch (23 cm) circle as a guide.
2. In a spotless, dry bowl, whisk the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, a tablespoon at a time, whisking until glossy and stiff peaks form and sugar is fully dissolved.
3. Sprinkle the cornstarch over the meringue, add the vinegar and vanilla, and gently fold to combine.
4. Spoon the meringue onto the parchment inside the circle, shaping into a disc with slightly raised edges to form a shallow well.
5. Bake for 1 hour 15 minutes to 1 hour 30 minutes, then turn off the oven and let the pavlova cool completely inside the oven with the door ajar.
6. Whip the heavy cream with the powdered sugar to soft peaks. Spoon or pipe the cream into the pavlova center and arrange the sliced nectarines and red kiwis on top just before serving.