Kiwi and Passion Fruit Pavlova
Meringue and Cream — a Bakels recipe in 2 components. Uses Bakels Instant Cream Powder (10 × 700 g).
- soaking time (meringue)
- 5-10 min
- whipping speed (meringue)
- top speed
- drying temperature (meringue)
- 100-120 °C
- whisking time (cream)
- 3-4 min
- whisking speed (cream)
- top speed
Ingredients
Meringue
| Ingredient | Quantity |
|---|---|
| Actiwhite® Meringue Mix | 0.100 kg |
| Water | 1.000 kg |
| Sugar | 2.000 kg |
Cream
| Ingredient | Quantity |
|---|---|
| Bakels Instant Cream Powder (10 × 700 g) | 0.200 kg |
| Chilled water | 0.250 kg |
Method
- Meringue
Dissolve Actiwhite in the water and allow to soak for 5-10 minutes.
- Meringue
Add half the quantity of sugar, whip on top speed to full volume and fold in the remaining sugar.
- Meringue
On a silicone paper lined tray, scoop the meringue mixture into a large round.
- Meringue
Dry the meringues in the usual way at low temperature, approximately 100°C-120°C.
- Cream
Whisk the water and Bakels Instant Cream for 3-4 minutes on top speed.
Finishing: Cover the base of the meringue with Bakbel Passionfruit Pastryfill or any passionfruit filling.
Finishing: Top the passionfruit with a large dollop of instant cream and spread to cover.
Finishing: Peel and slice kiwis and decorate the top of the pavlova.
Finishing: Mix Bakbel Passionfruit Pastryfill or any passionfruit filling with water and drizzle over the top.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.