| Prep: 20 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 21g | 10g | 29g |
| sugars | fibre | protein | salt |
| 23g | 2.5g | 5g | 0.2g |
From the towering peaks and sweeping forests of my home in the Rocky Mountains, I’m always embracing the culinary inspirations that the great outdoors has to offer. My tried-and-true love for hearty mountain fare has a sweet and vibrant twist this time. This time, I bring you one of my absolute favorites, the Kiwifruit Pavlova.
Our Kiwifruit Pavlova is a symphony of tastes and textures, perfect for those warmer months or when you’re simply craving something light yet satisfying. It’s one of the dishes that Gordon and I never grow tired of, even after making it so many times. Each bite of this recipe is an immersive experience, where the tartness of ripe kiwi, the sweetness of strawberries and raspberries, collide with the cool, velvety cream and the delicate crunch of the meringue. The optional mint garnish not only adds a touch of color but offers a refreshing, palate-cleansing note to this delightful dessert.
A Twist on a Classic
This recipe might be a bit of a departure from the game meats and fish dishes that I’m known for, but I believe that a well-rounded culinary approach should have something to satisfy everybody’s sweet tooth. The Kiwifruit Pavlova puts a fresh twist on the classic Pavlova, a meringue-based dessert named after the Russian ballerina Anna Pavlova. It’s similar to, yet distinct from, other meringue desserts like the French Meringue à la Française or the American lemon meringue pie.
Health Benefits of This Fruity Desert
Though it’s a dessert, the Kiwifruit Pavlova does have several health benefits due to its fruity components. Kiwifruits are rich in vitamin C and antioxidants, which give a boost to your immune system, while strawberries and raspberries offer a good dose of fiber to support good digestion. And let’s not forget the egg whites used in the cloud-like meringue, which are excellent sources of protein.
If you’re a fan of tiramisu, this classic Italian dish also utilizes egg whites in its recipe and might be a delightful follow-up to try after mastering the Kiwifruit Pavlova. Or, if you plan to serve a multi-course meal, I would recommend pairing this dessert with a lighter main dish, like the roasted halibut to balance flavors and textures.
This recipe of mine isn’t just about creating an impressive dessert but also about the joy of making something from scratch that’s both nourishing and pleasurable to eat. So go ahead, try the Kiwifruit Pavlova and experience the delightful merging of tangy kiwi, summery berries, and heavenly meringue. Let’s take your taste buds for a sweet escapade!
What You’ll Need
- 4 large egg whites
- 1 cup of superfine sugar
- 1 teaspoon of white vinegar
- 1/2 teaspoon of pure vanilla extract
- 1 teaspoon of cornstarch
- 1 cup of heavy cream
- 2 tablespoons of powdered sugar
- 6 ripe kiwifruits, peeled and sliced
- 1/2 pint of strawberries, hulled and sliced
- 1/2 pint of raspberries
- Fresh mint leaves, for garnish (optional)
Method
Step One
Preheat your oven to 275 degrees F (140 degrees C). Line a baking sheet with parchment paper and draw a 9-inch diameter circle on the paper. Turn the parchment paper over so the marker or pencil line doesn’t touch the pavlova.
Step Two
Beat the egg whites using an electric mixer until they start to become stiff. Gradually add the superfine sugar about one spoonful at a time, beating well after each addition until the meringue is stiff and glossy. Sprinkle the vinegar, vanilla extract, and cornstarch over the egg white mixture and fold in gently with a rubber spatula.
Step Three
Mound the meringue mixture onto the parchment within the circle drawn. Smooth the sides and top. Place in the oven and reduce the temperature at 250 degrees F (120 degrees C). Bake for 1 hour 15 minutes or until the pavlova appears dry and is firm to the touch.
Step Four
Once the pavlova is done, turn off the oven and leave the door slightly ajar for the meringue to cool completely. As it cools, it may crack slightly.
Step Five
Just before serving, invert the cooled pavlova onto a serving platter. Whip the heavy cream and powdered sugar until it forms soft peaks. Spread the whipped cream over the pavlova, leaving a slight indentation in the center. Arrange the prepared kiwifruit, strawberries, raspberries, and fresh mint leaves (if using) on top. Serve immediately for the best taste.
