This will be the last recipe before I wrap everything up.
Ok, to be honest I wasn’t exactly using kiwifruit IN the cake, but as it is, on top of a pavlova. I think you may know what pavlova is, but if you don’t, it’s a meringue based ‘cake’ topped with whipped cream and fruits. Alot of people have a misconception that a pavlova is crispy, but it’s not. It’s only crispy on the outer shell but inside, it should be soft, moist marshmallow-like. If it’s crispy all the way thru, it’s just overwhisked, or over baked. If it’s a meringue, then it is crispy. But not with a pavlova.
So I made this for the Kiwi Lunch I did last Sunday with my friends. I was toying with the idea of a pavlova or a panna cotta to end the meal, but I chose pavlova cause it’s lighter, especially after curry and deep fried squid! I’m glad I did
To keep it tropical, I used mango and mangosteen which are in season now to pair with kiwifruit. Usually for pavlovas, berries are a more popular choice, but oh please, 3 mangoes for the price of 1/2 a box of raspberry, I think we can do a little calculation here. Haha I know right, I’m just being a cheapo here. But it tastes so good!! I prefer this to my super Oreo Cheesecake. No joke.
Partially because the pavlova was so well made (HAhaha what is this, I’m praising myself) But seriously, it was the best pavlova texture I’ve made, and I haven’t even made pavlova for donkey years. Plus I don’t order pavlova outside because come’on, it’s just egg whites (being cheapo again) and they are crispy more than soft.. *bummer*
Recipe was adapted from non-other than Donna Hay. I don’t know why but I always think if I needed a pavlova recipe, Donna Hay will be the one that has the best. And if I needed a carbonara recipe, Nigella would give me one. Aaaanyway, here’s the recipe. Mind you, it’s not only the recipe. The bubbles of the beaten up egg white and temperature plays an important role too!\
- 5 egg whites
- 190g caster sugar
- 2 tbsp cornflour (cornstarch), sifted
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 cup whipping cream
- 3 kiwifruit
- 1 mango
- 3 mangosteen
- mint leaves and toasted coconut flakes to garnish
- Preheat oven to 150 C. Clean and dry your mixing bowl. Make sure it's grease-free and the whisk is clean too. Place eggs and vinegar inside. Start whisking with medium speed.
- When eggs turn to frothy, add in caster sugar. Then, turn the whisk on high.
- Once it reaches to medium peaks, add in corn starch and vanilla extract and continue to whisk but use a medium speed instead because you want to minimize the size of the air bubbles and make the cake smooth. It should be almost stiff peak.
- Pour out onto a lined baking tray, in the center and form it into a 8" round shape, about 3"-4" high. It should be flat or looks like it has a sunken dome on top. This will act as your cream 'bowl'
- Place it in the oven and turn the temperature down to 120 C. Bake for 1 hours 10 minutes. Then, once it's done, turn off the oven and leave the pavlova inside, with the door slightly open for another 10 minutes.
- Then remove from oven and let it cool.
- Whip cream to medium peaks, spread it on top. Slice fruits and arrange everything on top. Sprinkle with some mint leaves and toasted coconut flakes.
Soft and marshmallow-y on the inside (like homemade marshmallow, not store bought) topped with a layer of luscious cream, tart and refreshing kiwifruit, sweet mango and really juicy mangosteen. Ah… blisss
So, that marks THE END of the Zespri 14-Day Daily Scoop of Amazing Challenge. (phew)
12 recipes in total actually, there’s 1 more which is a replicate. Who would have thought 😉
In all, after these 14 days, my digestive health has definitely been better. I mean, I can’t really measure Vitamin C or other nutrients in my body, so that was what’s that’s most obvious. Of course, it’s a healthy and power fruit with packed loads of nutrients and good for health. Its small, easy to eat and it’s not what more people would think of it, being sour. It would be if it’s unripe, but when it’s ripe, it’s very tasty and sweet.
There are many ways to eat the kiwifruit, although of course, eating it on its own, would be the best. But if you want to be creative with cooking with fruits, there are many ways use it.
Don’t forget to check out http://www.zespri.com.my 🙂