An Aussie Christmas Angel (12 page)
Jo’s Strawberry, Kiwi, and Passion Fruit Pavlova.
4 large egg whites (1/2 cup) at room temperature
Pinch of salt
3/4 cup plus 2 tablespoons sugar, divided
1 teaspoon distilled white vinegar or cider vinegar
1 teaspoon vanilla extract or vanilla flavoring
(certified Kosher for Passover)
1 cup whipping cream
3 cups sliced strawberries (15 oz.)
1 cup sliced peeled kiwi fruit (8 oz.)
3 tablespoons of passion fruit, diced
Preparation
Preheat oven to 250°F/120°C/½ gas mark—very cool oven. Trace an 8-in. circle on a piece of parchment paper with a pencil. Place it pencil side down on a baking sheet.
Put egg whites and salt in a large, very clean bowl. Beat with a handheld or stand mixer on high speed (preferably with whisk attachment) until foamy. Gradually add 1 cup sugar, a few tablespoons at a time, beating well after each addition, until stiff, shiny peaks form (4 to 5 minutes). Beat in vinegar and vanilla just until blended.
Mound meringue onto traced circle on baking sheet, spreading to fill and mounding edges slightly higher than center.
Bake until meringue is firm and pale golden brown, about 1½ hours. Crack oven door and let Pavlova cool completely, about 2 hours more. Carefully remove from baking sheet and transfer to a platter (it’s normal for crust to crack a little).
In a bowl, with a mixer on high speed, beat whipping cream just until soft peaks form. Turn mixer to low and beat in remaining 2 tablespoons sugar.
Just before serving, top Pavlova with whipped cream, strawberries, sliced kiwi, and passion fruit. Cut into 8 wedges.
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