Kiwi Pistachio Pavlova with Gooseberry Compote

Place the *egg whites* and *sugar* over a double boiler. Stir until the sugar is *completely dissolved*. Transfer the mixture to a mixing bowl and add a *pinch of citric acid*.

Begin whisking on a *medium speed* for about 3 minutes, then switch to the *maximum speed* until the mixture becomes *thick and fluffy*. Lastly, fold in the *cornstarch* and *powdered sugar* gently with a spatula. Immediately pipe the meringue onto *parchment paper* or into semi-sphere molds.

Bake at *60°C (140°F)* for 3-4 hours in a convection or top/bottom heat oven.

Tip: If your meringue cracks, the temperature might be too high. It should dry, not bake. If cracks appear even at 60°C (140°F), periodically turn off the oven and open the door to reduce the heat.

Combine *pectin* with *sugar*. Mix into the *room temperature gooseberry puree* along with the *kiwi*. Bring the mixture to a boil and simmer for 1 minute.

Pour the compote into molds and freeze for at least 2 hours.

Separately warm the *gooseberry puree* and *cream*. Dissolve the *gelatin* in the mixture. Pour over the *white chocolate* to melt it. Blend the combination thoroughly using a blender in a narrow container.

Once smooth, add the *cold mascarpone* and blend again. Cover with plastic wrap and allow to set for at least 6 hours.

When ready, whip the stabilized ganache until fluffy. Pipe it using tip *2A* and place the *frozen compote* in the center. The compote will thaw within an hour, making the Pavlova ready to serve.