Petit Pavlova

Petit Pavlova, Saffron Cream & Kiwifruit Medley Salsa

Pavlova (makes 10 small)
60gm egg white
80gm caster sugar
1 tsp white vinegar
½ tsp vanilla essence
1 tsp cornflour
Saffron Cream
Pinch saffron threads
50ml sugar syrup
¾ cup mascarpone
2 tbsp icing sugar
½ cup cream
Kiwifruit medley
¼ fresh mango
3 kiwifruit
(1 yellow, 2 gold™)
10g fresh mint
20ml lime juice
½ tsp lime zest
½ tsp Kirsch liqueur

Pre-heat oven to 160°C. Beat the egg whites and vinegar with two tsp of the caster sugar, until it forms stiff peaks. Gradually add the rest of the sugar until the mixture is thick and glossy. Fold in the cornflour and vanilla, mix until just combined. Place mix in piping bag and pipe into small rounds on a baking paper lined tray. Cook for 10-15 minutes, turn oven off and let cool with oven door open.

To make saffron cream, place saffron threads with sugar syrup and leave for an hour to infuse. Whisk cream with icing sugar and syrup, fold in mascarpone

For the kiwifruit salsa, chop mango and kiwifruit to a small dice; add lime juice and the rest of the ingredients.

To serve: Pipe cream onto the pavlova tops, place a spoonful of kiwifruit salsa on cream. Garnish with a fresh mint leaf and dusting of icing sugar.

Recipe from Taste at the Cloud