Gluten-Free Pavlova with Kiwi and Berries

Ingredients

• 4 large Egg whites
• 1 cup Caster sugar
• 2 teaspoons Cornstarch
• 1 teaspoon White vinegar
• 0.5 teaspoon Vanilla extract
• 1 cup Heavy cream
• 3 medium Kiwi fruit
• 1 cup Mixed berries (strawberries, raspberries, blueberries)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 120°C.
2. 2In a clean, dry bowl, beat egg whites until stiff peaks form.
3. 3Gradually add caster sugar, beating until meringue is glossy and stiff.
4. 4Gently fold in cornstarch, white vinegar, and vanilla extract.
5. 5Spoon meringue onto a baking sheet lined with parchment paper, forming a large circle or individual nests.
6. 6Bake for 1 hour 15 minutes, then turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar.
7. 7Whip heavy cream until soft peaks form.
8. 8Top the pavlova with whipped cream, kiwi fruit, and mixed berries.

Substitutions

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