Mini Pavlovas with Kiwi Compote

INSTRUCTIONS FOR THE BASES

• 1
  Ideally, prepare the bases a day before serving. Start beating the egg whites at medium speed, and once foam starts to form, gradually beat in the sugar. Whip into a firm and glossy meringue (this takes a few minutes). Once it forms firm but still quite flexible peaks (it should not run), briefly beat in the cornstarch and vinegar at a lower speed. The meringue must be glossy and elastic, without bubbles. Be careful not to overbeat, as it would cause problems during baking.
• 2
  Prepare a baking sheet with parchment paper or another suitable mat (teflon, silicone, etc.) and shape the meringue into the desired form. You can either make high mounds with a spoon, creating a well and shaping the sides with a spoon, or fill a piping bag with the meringue using a chosen tip (both round and star tips are suitable). Use the largest baking sheet possible. The bases need spacing, and you bake only one sheet at a time, so you need to process all the meringue at once.
• 3
  Preheat the oven to 140˚C (top and bottom heat).
• 4
  Place the baking sheet in the lower position of the oven and immediately reduce the temperature to 105˚C. Bake for 1 hour and 45 minutes. Then turn off the oven but do not open it, and let the Pavlovas rest in it for at least another hour and a half to two hours.

INSTRUCTIONS FOR THE COMPOTE

• 1
  For the compote, set aside about a third of the chopped kiwi. Mix the remaining two-thirds with sugar and lemon juice and cook until soft and some of the liquid has evaporated. Set aside 3 tablespoons of the compote for making the jelly.
• 2
  Chill the compote in the refrigerator. Once it cools to at least room temperature, add the remaining third of the kiwi, which you have previously blended. This will restore some of the green color to the compote. I picked up this tip from the blog foodandstyle.com, and it's invaluable.

INSTRUCTIONS FOR THE JELLY

• 1
  For the jelly, add 1 peeled and chopped kiwi to the 3 tablespoons of compote, blend, and heat. Soak a sheet of gelatin, and once soft and squeezed, add it to the prepared kiwi base removed from the heat and stir until dissolved. Pour into a suitable small flat container (e.g., a plastic box lined with cling film) and refrigerate to set.

INSTRUCTIONS FOR ASSEMBLY

• 1
  Whip the cream until stiff. Spread the kiwi compote on the bottom of the bases. Spoon the whipped cream onto the compote and garnish with cut-out jelly, fresh kiwi, and chopped pistachios.