Kiwi Pavlova

Kiwi Pavlova

Kiwi Pavlova is a light and elegant dessert that combines a crisp meringue base with a fluffy whipped cream topping and fresh kiwi slices.

Named after the Russian ballerina Anna Pavlova, this dessert is known for its delicate texture and vibrant presentation.

The contrast of sweet meringue, creamy topping, and tangy kiwi makes it a perfect treat for special occasions or as a refreshing dessert after a meal.

Ingredients:

For the Meringue Base:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla extract

For the Whipped Cream Topping:

• 1 cup heavy cream, chilled
• 2 tablespoons confectioners’ sugar
• 1/2 teaspoon vanilla extract

For the Kiwi Topping:

• 3-4 ripe kiwis, peeled and sliced
• Fresh mint leaves, for garnish (optional)

How to Make Kiwi Pavlova:

Preheat and Prepare:

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.

Make the Meringue Base:

In a clean, dry mixing bowl, beat egg whites on medium speed until soft peaks form.

Gradually add granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed. Beat until stiff peaks form and the mixture is glossy.

Gently fold in cornstarch, white vinegar, and vanilla extract until well combined.

Shape and Bake the Meringue:

Spoon the meringue mixture onto the prepared baking sheet, forming a 9-inch circle or an oval shape with slightly raised edges.

Smooth the top and create decorative swirls with the back of a spoon.

Bake the Meringue:

Place the baking sheet in the preheated oven and immediately reduce the temperature to 225°F (110°C).

Bake for 1 hour and 15 minutes, or until the meringue is firm and dry to the touch. Turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar.

Prepare the Whipped Cream Topping:

In a chilled mixing bowl, whip heavy cream, confectioners’ sugar, and vanilla extract until soft peaks form.

Assemble the Pavlova:

Carefully transfer the cooled meringue base to a serving plate.

Spread whipped cream evenly over the meringue base, leaving a border around the edges.

Arrange sliced kiwi over the whipped cream topping.

Garnish and Serve:

Garnish with fresh mint leaves, if desired.

Serve Kiwi Pavlova immediately, as the meringue base may soften over time once assembled.

Chef’s Note:

Egg Whites: Ensure that the mixing bowl and beaters are clean and free of any grease, as this can prevent the egg whites from properly whipping up.

Texture: The meringue should be crispy on the outside and chewy on the inside.

Storage: Assembled Pavlova is best served immediately. Leftover components (meringue, whipped cream, and kiwi) can be stored separately and assembled just before serving.

Nutrition Information (per serving, based on 8 servings):

• Calories: 250 kcal
• Protein: 3g
• Carbohydrates: 30g
• Fat: 14g
• Sodium: 30mg
• Fiber: 2g
• Sugars: 25g

Enjoy this elegant Kiwi Pavlova, where the lightness of meringue, the richness of whipped cream, and the freshness of kiwi combine to create a delightful dessert that’s as beautiful as it is delicious!

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