Pavlova
| Recipe By: | Jacques Erasmus |
| Serves: | 6 |
| Cooking Time: | 45 minutes |
| Prep Time: | 15 to 20 minutes |
Ingredients
- 1 extra large egg yolk
- 1 pinch cream of tartar
- 3/4 cup castor sugar, plus extra for dipping the pastry shapes
- 2 cups whipping cream
- 2 ripe avocados,pureed
- 4 kiwi fruit, peeled and cut into slices
- 20 g white sugar
- pistachio toasted, to garnish
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Cooking Instructions
- Pre-heat the oven to 120°C.
- Whisk the egg whites with the cream of tartar until stiff peaks form.
- Add the caster sugar, one tablespoon at a time, whisking to dissolve each spoon of sugar before adding the next.
- Pipe the meringue mixture into nests on a baking tray and place in the oven.
- Reduce the heat to 100°C and leave the oven door a little open.
- Bake for 45 minutes, or until the outsides of the meringues have set but the insides are still soft and chewy.
- Allow to cool.
- Whip the cream until stiff, then spoon onto the meringue nests.
- Using a melon baller, scoop out balls of avocado flesh. Arrange them on top of the pavlovas, alongside slices of kiwi fruit.
- Blend the white sugar and nuts together, then sprinkle generously over the fruit and serve.
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