Gluten-Free New Zealand Kiwiberry Pavlova Parfait

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large egg whites 1 cup granulated sugar 2 tsp cornstarch 1/2 tsp white vinegar 1/2 tsp pure vanilla extract 1 cup heavy cream, cold 1 cup fresh or frozen Kiwiberries, thawed 1/4 cup granulated sugar, for Kiwiberry puree

Instructions

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
3. Add cornstarch, vinegar, and vanilla extract fold gently to combine.
4. Spoon meringue into 6 equal portions onto the parchment paper, shaping into nests.
5. Bake for 1 hour or until crisp but not brown. Turn off oven and let meringues cool completely with the door ajar.
6. In a separate bowl, whip cream until soft peaks form set aside.
7. Blend Kiwiberries and sugar in a blender until smooth set aside.
8. Assemble parfaits by layering meringue nests, Kiwiberry puree, and whipped cream. Repeat for each serving.

Chef’s Insight

The delicate balance of sweetness and acidity in this dessert elevates it to a culinary masterpiece.

Notes

Use high-quality, fresh ingredients for the best taste and experience.