Raspberry Kiwi Pavlova Recipes

KIWI FRUIT PAVLOVA WITH RASPBERRY SAUCE

Steps:

• Heat oven to 275° F. Line cookie sheet with parchment paper.
• In large bowl, beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually add 1 cup sugar, beating at high speed until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue onto paper-lined cookie sheet; spread into 12-inch circle.
• Bake at 275° F. for 1 hour. DO NOT OPEN OVEN. Turn oven off; leave meringue in oven with door closed for 30 minutes.
• In blender container or food processor bowl with metal blade, puree raspberries until smooth.
• To serve, cut meringue into 8 wedges; place on individual plates. Top wedges with kiwifruit slices and raspberry sauce.

CREAMY VANILLA RASPBERRY PAVLOVA

Steps:

• PREHEAT oven to 225°F Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed 5 minute or until soft peaks form.
• Gradually add granulated sugar, 1 tablespoons at a time, beating on high speed until stiff peaks form.
• SPOON onto baking sheet covered with parchment paper.
• Using large spoon, make 10-inch circle of meringue, indenting slightly in the center of the circle to form a"crust.
• "Bake 1-1/2 hours.
• Cool.
• POUR milk into large bowl.
• Add dry pudding mix.
• Beat with wire whisk 2 minute or until well blended.
• Gently stir in whipped topping.
• Refrigerate 15 minute or until slightly thickened.
• Place meringue on serving plate.
• Spoon pudding mixture onto meringue, leaving a border of meringue showing.
• Place raspberries over pudding.
• Sprinkle with powdered sugar.

RASPBERRY CREAM PAVLOVA

Steps:

• preheat oven to 150 degrees C.
• line a baking sheet with silicone paper and mark a 8inch circle on it.
• whisk the egg whites until they are stiff.
• then whisk in the sugar 1 teaspoon full at a time, until all added
• blend the vinegar with the cornflour and whisk in.
• spread mixture out to cover circle on the silicone paper, building up the sides so they are higher than the centre.
• place the baking sheet in oven then immediately turn down the heat to 140 degrees C
• leave to cook for 1 hour.
• then turn the heat right off but leave pavlova inside until it's completely cold.
• to serve:.
• fold together the cream and fruit and pile into the centre of the pavlova.
• leave to stand in the fridge for about an hour before serving.