Mini pavlovas with raspberries and red dragon fruit
For many years ,Australia and New Zealand have been involved in a dispute about the origin of the Pavlova. In fact , probably neither countries can claim the honour. But the name was certainly inspired by Anna Pavlova, an iconic Russian ballerina who toured both countries in 1929.
Preheat the oven to 100 °C. Separate the eggs. Beat the egg whites in a spotless mixing bowl with the mixer until they form stiff peaks. Add the caster sugar and the icing sugar spoonful by spoonful. After each spoonful, beat the egg whites until all the crystals have dissolved.
Make six mounds of egg white on a baking tray lined with baking paper.
Bake the meringues in the middle of the oven for approx. 2 hours until crisp and cooked through. They are done when they come off the baking paper easily. Turn off the oven and leave the meringue to cool in the oven for another hour.
Purée 125 grams of raspberries in the blender or hand blender until smooth. Slice the dragon fruit in half lengthwise and scoop the flesh out of the skin with a spoon. Slice the flesh into small cubes.
Whip the cream with the mixer until stiff.
Arrange the meringues on plates. Decorate with the whipped cream, dragon fruit and raspberries. Pour over the sauce to serve.
