Best 2 Kiwi Berry Pavlova Recipes

Kiwi berry pavlova is a delectable dessert that combines the tanginess of kiwi berries with the sweet and airy texture of a classic pavlova. The result is a stunning and flavorful dish that is perfect for any occasion. In this article, we will provide you with a step-by-step guide to creating the perfect kiwi berry pavlova, including tips for achieving the perfect meringue and assembling the dessert with ease. Whether you are a seasoned baker or a novice in the kitchen, you will find all the information you need to create this impressive dish that is sure to be a hit with family and friends.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

Ingredients

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

Tips:

Use fresh, ripe berries for the best flavor.
Make sure the egg whites are at room temperature before you start whipping them.
Whip the egg whites until they are stiff peaks, but not dry.
Fold the whipped egg whites into the berry mixture gently, so as not to deflate them.
Bake the pavlova in a preheated oven for the best results.
Let the pavlova cool completely before serving.

Conclusion:

This kiwi berry pavlova is a delicious and easy-to-make dessert that is perfect for any occasion. The crispy meringue shell and the creamy, tangy berry filling are a perfect combination that will impress your guests. With just a few simple ingredients and a little bit of time, you can create a stunning dessert that will be the star of the show.