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KIWI AND STRAWBERRY PAVLOVA

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Ingredients

FOR THE PAVLOVAS
6 ea Egg whites
1 1/2 cups Sugar
2 tsp Cornstarch
1/2 tbsp Lemon juice
1//2 tbsp Vanilla extract
FOR THE CREAM TOPPING
1 1/2 cups Whipping cream
2 tbsp Sugar
TO FINISH
12 ea Strawberries
36 ea Kiwi slices

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KIWI AND STRAWBERRY PAVLOVA

Features:
    Cuisine:
      • Medium

      Ingredients

      • FOR THE PAVLOVAS

      • FOR THE CREAM TOPPING

      • TO FINISH

      Directions

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      This delightfully appealing dessert is light and flavorful and can be made with any seasonal fresh fruits available. It is easy enough for a casual dessert but looks impressive enough to work for a dinner party. Make the meringues a day or so beforehand then take just a few minutes to turn them into an eye popping masterpiece.

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      Steps

      1
      Done

      Preheat the oven to 225ºF. Line a large baking sheet with parchment paper. If you feel you need a guide when piping the meringue, draw circles on the parchment paper about 3-4 inches in diameter, using a small saucer or bowl and flip the paper over.

      2
      Done

      Set up your stand mixer set up with the whisk attachment. I like to go by the 2,4,6,8 rule for the meringue. Beat 6 egg whites on speed 2 for 2 minutes, then pick up to speed 4 until you get nice soft peaks. Now turn up the speed to speed 6 and add the sugar gradually until fully mixed in. Now turn up to speed 8 for 10 minutes. You should now have a nice glossy meringue mixture. Fold in the vanilla and lemon juice gently with a spatula or wooden spoon. Now fold in the cornstarch.

      3
      Done

      Spoon the meringue gently into a piping bag fitted with a Wilton 1M tip and pipe the meringue into the circles on the parchment. Make an indent in the meringues with the back of a spoon to create a nest for the cream topping that will be added later

      4
      Done

      Bake the meringues for 1 hour and 15 minutes then, turn the oven off but leave the meringues in the oven to cool without opening the door for a couple of hours or overnight if you can wait that long.

      5
      Done

      Move the meringues to a cooling rack or counter top, still on the parchment while you prepare the cream topping.

      6
      Done

      Beat cold whipping cream with 2 Tbsp sugar in a cold bowl for 2 to 2 1/2 minutes or until whipped to a stiff peak. Spoon into the meringue nests and finish off with 3 slices of kiwi and a trimmed strawberry. Feel free to let your imagination run and substitute whatever fresh fruits take your fancy.

      Ian Cooks

      TasteofCotswoldDowns.com site owner

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