Mini Pavlovas w/ Pineapple, Kiwi, & Banana

An Aussie/Kiwi fav, named after the Russian ballet dancer Anna Pavlova after a tour through 1920's Australia and New Zealand. Apparently, it can be tricky getting the merengue to come out right, so after some researching and testing a few times, this recipe works like a charm :)

Double this recipe for a fun dinner party dessert!

Serves 6.

Ingredients

• 4 egg whites
• 1 cup caster sugar
• 2 tbsp cornstarch, sifted
• 1 tsp white vinegar
• 1 cup (8 fl oz) cream
• 1-2 tbsp cream cheese (to taste)
• 2 tbsp powdered sugar (to taste)
• 1 tsp vanilla extract
• 1 Banana, sliced
• 2 Kiwi fruit, diced
• 1/3 Pineapple (1 cup)
• Optional: 1 tsp cream of tartar (emergency back-up)

Directions

1. Preheat oven to 300°F (150°C). Place room temperature eggwhites in a glass or steel bowl and use an electrical beater to whip, gradually adding the caster sugar until the mixture is stiff and glossy. You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted. Note: If you don't have egg beaters and are using a single whipping whisk, like we did, you may need the assistance of the emergency 1 teaspoon of cream of tartar.
2. Add the cornflour and vinegar and whisk until just combined and the mixture forms stiff peaks. On a baking tray lined with non-stick baking paper, spoon the mixture to form (6) 3-inch diameter cake shapes.
3. Reduce oven to 250°F (120°C) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. The low heat puffs up the meringue while the long cooking time dries it out to give you a crisp shell.
4. In a chilled glass or steel bowl, whisk the cream, cream cheese, powdered sugar and vanilla until peaks form. Spread over the pavlova, and top with fresh fruit. Optional: we also drizzled a bit of vanilla bean infused (spiced) rum (i.e. Captain Morgan) over the fruit. Yea, we made that too.
5. Serve immediately.

Note: Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.

Piling on the goodness for the bf's birthday breakfast! It's a masterpiece...of love.

Enjoy!