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Redcurrant And Kiwi Pavlovas

Barbecue.Master's picture
Ingredients
  Egg whites 2
  Salt 1 Pinch
  Caster sugar 4 Ounce (125 g)
  Almond essence 1⁄4 Teaspoon
  Vinegar 1⁄4 Teaspoon
  Cold water 2 Teaspoon
  Red currant 6 Ounce (175 g)
  Granulated sugar 2 Ounce (to taste)
  Maraschino liqueur 3 Tablespoon
  Whipping cream 10 Fluid Ounce (1 carton, 284 ml)
  Kiwi fruit 2 , sliced and quartered
Directions

GETTING READY
1) Preheat an oven at 140°C/275°F/Gas Mark 1.

MAKING
2) In a bowl, add the egg whites and salt and whisk till stiff.
3) Slowly add in the caster sugar and continue to whisk, then whisk in the almond essence, vinegar and water.
4) On a parchment lined baking sheet, place 6 small rounds of the mix and flatten the centres.
5) Place in the oven for 1 hour.
6) Turn off the heat and allow the meringues to cool in the oven.
7) In a pan, add the redcurrants and gently cook for 2 minutes. Shaking the pan occasionally during cooking.
8) Take off from the heat, and stir in the granulated sugar and liqueur to taste and cool.
9) In a bowl, add the cream and whip till it forms peaks.
10) Gently fold in the redcurrants and their juice.

SERVING
11) Arrange the pavlovas on a serving plate.
12) Fill each with the cream and top with kiwi slices.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Oceanian
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Kiwi
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
65 Minutes
Ready In: 
95 Minutes

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