Fruit And Cream Pavlovas - cooking recipe

Ingredients

4 None egg whites, at room temperature
1/2 cup granulated sugar
1/2 cup powdered sugar, sifted
1 (10 oz) jar lemon curd
1 cup heavy cream
24 None fresh small raspberries
12 None fresh small strawberries, halved or sliced
2 None ripe kiwi, peeled, sliced, quartered
1 cup raspberry preserves, melted
24 strips orange zest

Preparation

Preheat oven to 200\u00b0F. Line a baking tray with parchment paper.
Whip egg whites with a pinch of salt until foamy. Whip to soft peaks then add granulated sugar, 1 tbsp at a time, until stiff and glossy. Mix in powdered sugar. Transfer to a piping bag with a 1/2 inch plain tip and pipe 24 - 2 inch wide discs of meringue on prepared tray. Pipe 2 rings around edge of each meringue base to create cups. Bake for 2 hours then turn off oven and let meringues cool in oven for 1 hour 30 mins.
To assemble pavlovas, stir lemon curd until smooth. Fill each meringue cup with 1 spoonful of lemon curd and a dollop of whipped cream. Fill with fruit then drizzle raspberry preserves over top. Garnish with orange zest.