Blackberry Kiwi Mini Pavlova - light and elegant dessert, simple to make, but impressive! Topped with fresh whipped cream, blackberries and kiwi puree.
For the Pavlova:
- 6 large egg whites at room temperature
- 1 1/4 cups sugar
- 2 tsp cornstarch
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 tsp white — (or apple cider) vinegar
For the whipped cream:
- 1 cup cold whipping cream
- 1 -2 tbsp powdered sugar
- 4 small ripe kiwis — , peeled and pureed in a blender until smooth
- 1 - 1 1/2 cup fresh blackberries — (dried)
To make the Pavlovas:
Preheat oven to 300 F (150 C). Line baking sheet with parchment paper. You can outline 4 much circles over the parchment paper, so you achieve pavlovas with the same size.
In the bowl of a stand mixer (or just a deep mixing bowl) beat egg whites, until frothy. Add sugar and beat on high for 6-7 minutes, until stiff peaks form.
Add cornstarch, cream of tartar, vanilla and vinegar. Mix to incorporate.
Spoon batter onto 12 rounds over the parchment paper. Make a well in the center of each round. Smooth the outside with a spatula.
Bake for 30 minutes. Turn oven off and let Pavlovas cool inside for 1 hour.
Make the whipped cream:
Beat whipping cream on medium high heat, until thick. Add powdered sugar and beat until nice and fluffy. (Do not overheat whipping cream).
To assemble : Pipe (spoon) about 2 tbsp whipped cream into each Pavlova. Top with pureed kiwi. Add 3 blackberries on top of each one. Enjoy!
Nutrition Information Calories: 177, Fat: 7g, Saturated Fat: 4g, Cholesterol: 27mg, Sodium: 82mg, Potassium: 154mg, Carbohydrates: 26g, Sugar: 23g, Protein: 2g, Vitamin A: 6.4%, Vitamin C: 34.2%, Calcium: 2.4%, Iron: 0.5%