Method
Preheat oven to 160°C fan bake. Line a baking tray with baking paper.
Beat the egg whites with an electric beater until soft peaks form. While beating, add the sugar 1 tbsp a time, until all has been added. Add the vanilla extract and cream of tartar, and beat briefly to incorporate.
Fill a piping bag with the meringue mixture, and pipe small discs, spaced apart, onto your prepared tray.
Place the tray into the oven and reduce the heat to 100°C fan bake. Bake for one hour, before turning off the oven. Leave the pavolvas in the oven to cool down with the oven. Open the door slightly if the meringues are beginning to colour.
When cold, prepare the topping. In a mixing bowl, whisk together the lime juice, sugar and vanilla extract to combine. Add the GEM avocado and strawberries, and toss to combine.
Using a clean electric beater, whip the cream until soft peaks.
To assemble, top each pavlova with a dollop of whipped cream, followed by a spoonful of the avocado salsa. Sprinkle over the zest and decorate with fresh mint. Enjoy immediately.
Recipe created for The Avo Tree by Olivia Moore That Green Olive