Created by Chefs Jan Bilton & Julie Biuso for ZESPRI International Ltd.

INGREDIENTS:

4 egg whites
1 tsp vanilla
1/4 tsp cream of tartar
1 cup (250ml) powdered sugar
2 cups (500ml) low fat milk
3 Tbsp cornstarch
1/2 cup (125ml) powdered sugar
1/2 Tbsp grated orange peel
4 egg yolks, beaten
4 ZESPRI™ Kiwifruit, peeled and sliced
2 Tbsp orange marmalade
Fresh orange peel for garnish (optional)

METHOD:

1. Beat egg whites until foamy; add vanilla and cream of tartar. Beat in powdered sugar, 1 tablespoon at a time. Beat until mixture stands in stiff glossy, peaks. Do not overbeat.
2. Spoon meringue onto a baking sheet lined with parchment paper to make 8 mounds. Spread each mound into a 4-inch round nest with the back of a tablespoon. Bake at 200ºF (93ºC) for 4½ minutes, or until meringues are crisp but not brown. Set aside and cool completely.
3. Combine milk, sugar, cornstarch and orange peel in a saucepan and bring the mixture to a boil over medium high heat, stirring constantly. Briskly stir a small amount of the hot mixture into the beaten egg yolks; then, stir the egg yolk mixture into hot milk mixture. Continue to cook the custard over medium high heat until it thickens. Set aside and cool completely, stirring periodically.
4. Toss kiwifruit with the orange marmalade to coat, and set aside.
5. To assemble, place a meringue shell onto a dessert plate and spoon custard onto its center. Top dessert with 3 or 4 kiwifruit slices and garnish with fresh orange peel, if desired.

Serves 8