Kiwi and Strawberry Pavlova
This delightfully appealing dessert is light and flavorful and can be made with any seasonal fresh fruits available.
Ingredients
For the Pavlovas
- 6 ea Egg whites Room temperature
- 1 1/2 cups Granulated sugar
- 2 tsp Cornstarcj
- 1/2 tbsp Lemon juice
- 1/2 tbsp Vanilla extract
For the whipped cream topping
- 1 1/2 cups Whipping cream
- 2 Tbsp Granulated sugar
To serve
- 36 ea Kiwi slices
- 12 ea Strawberries trimmed
Instructions
- 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.
- 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.
- Spoon the meringue gently into a piping bag fitted with a large 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
- 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.
- Move the meringues to a cooling rack or counter top, still on the parchment while you prepare the cream topping.
- 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.