Name: Pavlova topped with Fresh Fruit
Ingredients: 1 tbsp 20mL vegetable oil; 4 egg whites; 220 g caster sugar; 1 tsp vinegar; 3/4 tsp vanilla extract; Kiwi Fruit; Peaches

Equipment

Ingredients

Fruit

▢ Kiwi Fruit
▢ Peaches

Instructions

Meringue

Preheat oven to 120°C. Line a baking tray with non-stick baking paper, lightly spray with oil or butter, then dust with cornflour and shake off any excess.
Using a electric mixer, whisk the egg whites until soft peaks form.
Gradually add the caster sugar, one tablespoon at a time, whisking well after each addition until sugar is dissolved.
Once all the sugar has been added, whisk on high speed for 3 minutes. Gently fold in vinegar and vanilla essence.
Spoon all of the meringue onto the prepared tray and shape it into a large round.
Bake for 1 hour, or until the meringue is crisp.
Allow to cool completely.

Fruit Components

Prepare each fruit components to IDDSI Level 4 Pureed, including kiwi fruits and peaches. Or choose your own fruit toppings using our range of pureed fruit recipes. For moulding, use Shape It Moulds.
Keep components separate to maintain their individual flavours and familiar presentation.

Assemble and Serve

Gently remove the crisp crust from the top of the meringue and grind it into a fine dust for garnish.
Cut the marshmallow-like centre into individual serves, or leave the meringue whole for a classic pavlova presentation.
Top with whipped cream, arrange pureed fruit decoratively on top, and drizzle with sauces to taste.
Before serving, test for IDDSI Level 4 Pureed: To test, use the Spoon Tilt Test and Fork Drip Test. It should be smooth and free of lumps. For more information on IDDSI testing, click here.
Arrange on a platter or individual plates.