- 3 free-range egg whites, at room temperature
- A pinch of cream of tartar
- 180 g caster sugar
- 1 cup whipping cream
- 2 avocados
- 4 kiwi fruit, peeled and cut into slices
- 100 g white sugar
- 100 g pistachio nuts, shelled
Preheat the oven to 120°C.
Whisk the egg whites with the cream of tartar until stiff peaks form. Add the caster sugar, one tablespoon at a time, whisking to dissolve each spoon of sugar before adding the next.
Pipe the meringue mixture into nests on a baking tray and place in the oven.
Reduce the heat to 100°C and leave the oven door a little open. Bake for 45 minutes, or until the outsides of the meringues have set but the insides are still soft and chewy.
Allow to cool. Whip the cream until stiff, then spoon onto the meringue nests.
Using a melon baller, scoop balls of avocado flesh. Arrange on top of the pavlovas, alongside slices of kiwi fruit.
Blend the white sugar and nuts together, then sprinkle generously over the fruit and serve.