Blackberry Kiwi Mini Pavlova

• FOR THE PAVLOVA:
• 6 Large Egg Whites At Room Temperature
• 1-1/4 cup Sugar
• 2 teaspoons Cornstarch
• 1/2 teaspoons Cream Of Tartar
• 1/4 teaspoons Salt
• 1/2 Tablespoons Vanilla Extract
• 1 teaspoon White Wine Vinegar
• FOR THE WHIPPED CREAM:
• 1 cup Cold Whipping Cream
• 2 Tablespoons Powdered Sugar
• FOR THE TOPPING:
• 4 Small Ripe Kiwis, Peeled And Pureed In A Blender Until Smooth
• 1-1/2 cup Fresh Blackberries

1. For the pavlovas:
2. Preheat oven to 300 F (150 C). Line a baking sheet with parchment paper.
3. In the bowl of a stand mixer (or a deep mixing bowl) beat room temperature egg whites until frothy. Add sugar and beat on high for 6-7 minutes, until stiff peaks form. Add cornstarch, cream of tartar, salt, vanilla and vinegar. Mix to incorporate.
4. Spoon batter onto 12 equal sized rounds over the parchment paper, leaving a couple inches between them. Make a well in the center of each round. Smooth the outside with a spatula.
5. Bake for 30 minutes. Turn oven off and let Pavlovas cool inside for 1 hour.
6. Make the whipped cream: In a clean mixing bowl using an electric mixer, beat whipping cream on medium high speed, until thick. Add powdered sugar and beat until nice and fluffy. Do not over-beat the whipping cream.
7. To assemble : Pipe (spoon) about 2 tablespoons of whipped cream into each Pavlova. Top with pureed kiwi. Add 3 blackberries on top of each one. Enjoy!

egg whites at, sugar, cornstarch, cream of tartar, ubc, vanilla, white wine vinegar, whipped cream, whipping cream, powdered sugar, kiwis, fresh blackberries

Taken from tastykitchen.com/recipes/desserts/blackberry-kiwi-mini-pavlova/ (may not work)