PAVLOVA WITH PISTACHIO SUGAR, AVOCADO AND KIWI FRUIT

Ingredients

1 extra large egg yolk 1 pinch cream of tartar 3/4 cup castor sugar, plus extra for dipping the pastry shapes 2 cups whipping cream 2 ripe avocados,pureed 4 kiwi fruit, peeled and cut into slices 20 g sugar

Cooking Instructions

Pre-heat the oven to 120°C. Whisk the egg whites with the cream of tartar until stiff peaks form. Add the caster sugar, one tablespoon at a time, whisking to dissolve each spoon of sugar before adding the next. Pipe the meringue mixture into nests on a baking tray and place in the oven. Reduce the heat to 100°C and leave the oven door a little open. Bake for 45 minutes, or until the outsides of the meringues have set but the insides are still soft and chewy. Allow to cool. Whip the cream until stiff, then spoon onto the meringue nests. Using a melon baller, scoop out balls of avocado flesh. Arrange them on top of the pavlovas, alongside slices of kiwi fruit. Blend the white sugar and nuts together, then sprinkle generously over the fruit and serve.

pistachio toasted, to garnish

#pavlova