Best Kiwi Berry Pavlova Recipes

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KIWI-BERRY PAVLOVA



Kiwi-Berry Pavlova image

Fancy this: An elegant, easy recipe from Cher Lewis in New York City. For a crisp outcome, do your baking on a dry day -- humidity makes for a soft-textured meringue. If you like, trade other soft fruit for kiwi and raspberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 5h45m

Number Of Ingredients 9

1 cup sugar
1 tablespoon cornstarch
4 large egg whites, room temperature
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1 cup heavy cream
1/2 teaspoon pure vanilla extract
3 kiwis, peeled, halved lengthwise, and thinly sliced crosswise
2 cups fresh raspberries

Steps:

  • Preheat oven to 200, with rack in center. Line a large rimmed baking sheet with parchment paper; set aside. In a small bowl, whisk sugar and cornstarch until combined.
  • Make meringue: In a large mixing bowl, using an electric mixer on medium speed, beat egg whites, lemon juice, and salt until very frothy. Add 1 tablespoon sugar mixture every 30 seconds, until stiff, glossy peaks form, about 8 minutes total, scraping down sides of bowl halfway through.
  • Mound meringue onto prepared baking sheet; gently spread to a 9-inch circle, with a well in the center and a 1-inch raised border around the edge.
  • Bake until shell is crisp on the outside and marshmallowy on the inside, about 2 1/2 hours (reduce oven temperature to 175 if it starts to brown). Turn oven off; let meringue dry out in closed oven for another 2 1/2 hours, or up to overnight.
  • Just before serving, using an electric mixer, beat cream and vanilla in a medium bowl until soft peaks form. Fill shell with whipped cream, and top with fruit. To serve, use a serrated knife to cut into wedges.

Nutrition Facts : Calories 197 g, Fat 9 g, Fiber 2 g, Protein 3 g

KIWI-BERRY PAVLOVA



Kiwi-Berry Pavlova image

For a crips outcome, do your baking on a dry day -- humidity makes for a soft-textured meringue. The cooking time includes the 2 1/2 hour resting time.

Provided by Shelby Jo

Categories     Dessert

Time 5h30m

Yield 10 serving(s)

Number Of Ingredients 9

1 cup sugar
1 tablespoon cornstarch
4 large egg whites, room temperature
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1 cup heavy cream
1/2 teaspoon pure vanilla extract
3 kiwi fruits, peeled, haved lenthwise and thinkly sliced crosswise
2 cups fresh raspberries

Steps:

  • Preheat oven to 200; with rack in center. Lin a large rimmed baking sheed with parchment paper; set aside. In a small bowl; whisk sugar and cornstarch until combined.
  • Make meringue: In a large mixing bowl, using an electric mixer on medium speed, beat egg whites, lemon juice and salt until very frothy. Add 1 tablespoon sugar mixture every 30 seconds, until stiff, glossy peaks form, about 8 minutes total, scraping down sides halfway through.
  • Mound meringue onto prepared baking sheet; gently spread to a 9 inch circle with a well in the center and 1 inch raised border around the edge.
  • Bake until shell is crisp on the outside and marshmallowy on the inside, about 2 1/2 hours (reduce oven temperature to 175 if it starts to brown). Turn oven off; let meringue try out in closed oven for another 2 1/2 hours, or up to over-night. (Store in an airtight container at room temperature up to 5 days.).
  • Just before serving using an electric mixer, beat cream and vanilla in a medium bowl until soft peaks form. Fill shell with whipped cream, and top with fruit. To serve use a serrated knife to cut into wedges.

Nutrition Facts : Calories 196.8, Fat 9.1, SaturatedFat 5.5, Cholesterol 32.6, Sodium 90.1, Carbohydrate 27.8, Fiber 2.3, Sugar 23.3, Protein 2.5

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