Every cook needs a ‘simple but impressive’ pudding in their repertoire and, luckily, this New Zealand classic is exactly that.  You can make it in advance and put the ingredients together at the last moment.

 

A fibre-rich recipe with a high vitamin C content. A good source of potassium and a natural source of folate.

Serves: 8 people

Preparation time: 120 minutes

Difficulty: medium

Recipe suitable for: Vegetarian / Coeliac

 

Ingredients:

3 Zespri SunGold kiwifruit

3 large egg whites

160 g caster sugar 

1 tablespoon corn flour

1 teaspoon white wine vinegar

 

For the topping:

100 ml whipping cream

a few drops of vanilla extract

60 g shelled pistachios

1 tub fresh raspberries

  

Method:

 

Using a very clean bowl, whisk the egg whites with a hand-mixer or stand-mixer.  When they start to form soft peaks, slowly add half the caster sugar, whisking continuously.

 

As the mixture starts to look glossier, mix in the rest of the sugar, adding the corn flour and then the vinegar. You should end up with a stiff meringue mix that holds its shape.

 

Line a heavy gauge baking tray with greaseproof baking paper and spread out the white meringue mixture in a circle the size of a dinner plate. 

 

Bake in a very cool oven (130 °C) for 1 hour and 30 minutes or until it is dry to the touch but not brown. Turn the oven off, open the door slightly, and leave the meringue inside for a further 20 minutes to thoroughly dry out.

 

Remove, leave to cool and carefully peel off the paper.  Once baked, the base will keep well in an airtight container

 

Just before serving, whip the cream with the vanilla extract and spread it over the meringue.  Finally, top with chopped kiwifruit, raspberries and pistachios.

 

Zespri Kiwi