Pavlova From New Zealand

For the famous Pavlova from New Zealand, spread a sheet of parchment paper on a baking tray and draw a circle of 200 mm ø on it.

Preheat the oven to 140 degrees.

In a large baking bowl, beat egg whites with salt on highest speed until very stiff. Add sugar by spoonfuls, beating vigorously each time.

Mix cornstarch and vinegar and add to egg white mixture in combination with last spoonful of sugar.

Spread the meringue mixture on the circle, pulling the sides a little higher for this purpose.

Bake in the middle of the oven at a temperature reduced to 140 degrees for about 1 hour, until the mixture becomes creamy.

Turn off the temperature, and let cool in the oven, carefully sliding off the parchment paper onto a cake plate only when cool.

Remove the skin from the kiwis and cut them into small slices.

Whip the whipped cream until very stiff, spread 2/3 of it on the meringue base. Place fruit on top – arranged nicely like a brick – reserving a few. Place the rest of the whipped cream on top as a small circle, decorate with the reserved fruit.

The kiwi layer is a reference to the supposed homeland of pavlova: New Zealand.

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