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Strawberry Kiwi Pavlova Recipe

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3.9 from 59 reviews

  • Author: Ava
  • Total Time: 5 hours 15 minutes
  • Yield: 6 servings
  • Diet: Low Fat

Description

This classic Pavlova recipe features crisp and delicate meringue nests filled with luscious fat-free whipped cream and topped with fresh strawberries and kiwis. Perfect for a light and elegant dessert that combines a crunchy exterior with a soft, marshmallow-like center, finished with a burst of fruity freshness.

Ingredients

Meringue

  • 4 large egg whites (room temperature)
  • 2 tsp cornstarch
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1 tsp vanilla extract

Topping

  • 1 pint fresh strawberries (sliced)
  • 3 kiwis (sliced)
  • 1-1/2 cups fat free whipped cream

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meringue nests.
  2. Prepare Baking Sheet: Line a large baking sheet with parchment paper. Using a 4-inch circle guide like a plastic lid, draw 6 circles on the PAPER side, then flip the parchment over and secure with masking tape so the pencil marks don’t touch the meringue.
  3. Beat Egg Whites: Using a mixer at high speed, beat the 4 room temperature egg whites along with cornstarch and salt until the mixture becomes foamy.
  4. Add Sugar Gradually: Slowly add the granulated sugar one tablespoon at a time, continuing to beat until the mixture is thick, glossy, and forms stiff peaks.
  5. Incorporate Vanilla: Mix in the vanilla extract thoroughly to enhance the meringue’s flavor.
  6. Shape Meringue Nests: Evenly divide the meringue mixture among the 6 marked circles on the parchment. Using the back of a spoon, shape each portion into a nest form with a little well in the center and 1-inch high sides.
  7. Bake Meringues: Immediately reduce the oven temperature to 300°F (150°C) and bake the meringues for 1 hour. This slow baking dries out the meringues while keeping the inside soft.
  8. Cool in Oven: Turn off the oven but keep it closed. Let the meringues cool completely inside for at least 4 hours or until dry and easily removable from the parchment paper without sticking.
  9. Assemble Pavlovas: Remove the cooled meringue nests carefully from the paper. Top each with about 1/4 cup of fat-free whipped cream and arrange the sliced fresh strawberries and kiwis over the cream.
  10. Storage Tip: You can freeze the baked meringue shells for up to two months. When ready to serve, simply thaw and assemble without reheating.

Notes

  • Ensure egg whites are at room temperature for better volume when beating.
  • Adding sugar gradually is key to achieving a glossy, stable meringue.
  • Cooling the meringues in a turned-off oven prevents cracks from sudden temperature changes.
  • Use fresh, ripe fruit for the best flavor contrast to the sweet meringue.
  • Freezing meringue shells allows for make-ahead convenience with no loss of texture.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian

Find it online: https://quickandsweetrecipes.com/strawberry-kiwi-pavlova-recipe/