Virgin Mojito Pavlova with kiwis

Name: Virgin Mojito Pavlova with kiwis
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Ingredients: 4 Limes (of which 1 organic); 4 eggs + 2 egg whites (size M); 300 g + 1 tablespoon of sugar; 3 TSP Cornstarch; 1 tin(s) (400 g) sweetened condensed milk; 1 TABLESPOON Mint sugar (approx. 12 leaves of mint wash, dab dry well and pluck small. Crush in a mortar and stir in 50 g sugar); 3 Kiwis; 200 g Whipped cream; 2 TABLESPOONS liquid honey; baking paper; 7-10 Tbsp Cling film

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 8

4 Limes (of which 1 organic)
4 eggs + 2 egg whites (size M)
300 g + 1 tablespoon of sugar
3 TSP Cornstarch
1 tin(s) (400 g) sweetened condensed milk
1 TABLESPOON Mint sugar (approx. 12 leaves of mint wash, dab dry well and pluck small. Crush in a mortar and stir in 50 g sugar)
3 Kiwis
200 g Whipped cream
2 TABLESPOONS liquid honey
baking paper
7-10 Tbsp Cling film

Directions

1
Draw 3 circles (24, 12, 8 cm Ø) on two sheets of baking paper for the meringue bases. Turn over the paper and place on baking trays. Squeeze 1 lime. Separate 4 eggs, cover the egg yolks and put them in a cool place. Beat 6 egg whites in a large bowl (or in the food processor) until stiff, adding 300 g sugar.
2
Continue beating until the sugar has dissolved and the mixture is shiny. Sift the starch on top. Stir in 3 tsp lime juice.
3
Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Spread the egg whites loosely in the circles marked with the back of a spoon. Bake both trays in the hot oven for approx. 1 1⁄2 hours, replacing the trays after half the baking time.
4
Turn down the oven (electric cooker: 80 °C/circulating air: 60 °C/gas: see manufacturer) and continue baking for approx. 1 1⁄2 hours. Leave to cool in the switched-off oven with the oven door slightly open for approx. 3 hours.
5
For the lime pudding, wash organic lime hot, dab dry and finely grate the peel. Squeeze all limes (results in approx. 1⁄8 l). Whip with egg yolk and condensed milk in a hot water bath to a thick cream.
6
Place the foil directly on the surface and chill. Mix lime zest with mint sugar.
7
Peel the kiwis and cut into small pieces. Whip the cream until stiff and fold into the lime pudding. To serve, spread the pudding on large and medium meringue bases. Spread about 3⁄4 kiwis on top.
8
Put the floors on top of each other. Finish with smallest floor. Place the rest of the kiwis on top. Drizzle with honey and sprinkle with lime-mint sugar.