Tropical-sweet gold kiwifruit is featured in this richly sweet dessert.

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

INGREDIENTS:

11 egg whites
1 tsp lemon juice
Pinch of fine salt
1-lb 2 oz (550g) demerara sugar*
150 ml (5 oz) double cream
2 Tbsp manuka honey**
6 ZESPRI™ GOLD Kiwifruit, peeled and sliced
2 tsp sugar

METHOD:

1. Place the first four ingredients into the bowl of an electric mixer, and beat with a whisk attachment for 10 minutes on full power.
2. Line two or three baking sheets with parchment paper. Spoon the meringue mixture into 12 to 15 rounds*** onto the sheets; then, using the back of a spoon, gently make a well in the center of each meringue.
3. Bake for 1½ hours at 120°C (250°F); then, turn the oven off and leave the meringues in the oven to cool completely.
4. When you're ready to serve these, whip the cream and honey until thick enough to form peaks.
5. Slice four of the ZESPRI™ GOLD Kiwifruit each into six rings. Mash the remaining two kiwifruit and the caster sugar with the back of a fork to make a coulis.
6. To serve, place for of the meringues onto dessert plates, and fill each with 1/4 of the honey-cream mixture. Top with kiwifruit slices; then, pour the coulis around the edge of the plate.

Serves 4

Notes:

*Demerara sugar is course and light brown, similar to “sugar in the raw” in the U.S. Light brown sugar makes a good substitute.

**Native manuka honey is another of New Zealand’s delicious foods. However, any high quality honey will work as well.

***When making meringues, it is difficult to make just four at a time, so this recipe will make about 12-15 meringues. Keep them in an airtight container for up to a week.