Fruit And Cream Pavlovas

• 4 None egg whites, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar, sifted
• 1 (10 oz) jar lemon curd
• 1 cup heavy cream
• 24 None fresh small raspberries
• 12 None fresh small strawberries, halved or sliced
• 2 None ripe kiwi, peeled, sliced, quartered
• 1 cup raspberry preserves, melted
• 24 strips orange zest

1. Preheat oven to 200u0b0F. Line a baking tray with parchment paper.
2. Whip egg whites with a pinch of salt until foamy. Whip to soft peaks then add granulated sugar, 1 tbsp at a time, until stiff and glossy. Mix in powdered sugar. Transfer to a piping bag with a 1/2 inch plain tip and pipe 24 - 2 inch wide discs of meringue on prepared tray. Pipe 2 rings around edge of each meringue base to create cups. Bake for 2 hours then turn off oven and let meringues cool in oven for 1 hour 30 mins.
3. To assemble pavlovas, stir lemon curd until smooth. Fill each meringue cup with 1 spoonful of lemon curd and a dollop of whipped cream. Fill with fruit then drizzle raspberry preserves over top. Garnish with orange zest.

egg whites, granulated sugar, powdered sugar, lemon curd, heavy cream, raspberries, strawberries, kiwi, raspberry preserves, orange zest

Taken from recipes-plus.com/api/v2.0/recipes/31220 (may not work)