Best 3 Strawberry Kiwi Pavlova Recipes

KIWI STRAWBERRY AND BLUEBERRY PAVLOVA

Steps:

• Best to make the meringue the night before.
• Preheat oven to 275F (135C). Line a baking sheet with parchment paper. Draw a 9 inch circle on paper. To make meringue, beat egg whites with salt until stiff peaks form. Gradually beat in superfine sugar, then continue to beat 5 minutes. Fold in cornstarch and vinegar. Using a metal spatula, spread meringue mixture evenly over circle on prepared baking sheet.
• Bake in oven 10 minutes. Lower heat to 225F (105C) and cook 45 minutes more. Turn off heat and leave meringue in oven to cool slowly 1 hour at least. I usually leave it in all night. Remove from oven and carefully transfer to a plate.
• Make sure your fruit is thawed at this point.
• To make filling, whip cream with sugar until thick. You can cut up 1 kiwi into the whipped cream if you like. I normally do, but make sure your kiwis are sweet before you do, otherwise you can ruin the whipped cream.
• Carefully spoon cream mixture over meringue, smoothing with a metal spatula. Decorate top with fruit. I slice the kiwis and line them all around the edge. Then I put the strawberries inside the kiwi line and in the very center I put the blueberries. Serve immediately cut in wedges.

STRAWBERRY KIWI PAVLOVA

Steps:

• Preheat the oven to 275°F
• Beat egg whites with cream of tartar until soft peaks form, adding sugar 1TB at a time. Beat in vanilla.
• On foil or parchment lined baking sheet, spread meringue into a 10" circle, pushing up edges to form a well in the middle. Bake for 1 1/2 hours or until firm to the touch. Turn off oven & leave meringue inside to dry.
• Remove meringue to a serving platter.
• While cream is whipping, combine marshmallow creme & creme fraiche. Fold in whipped cream. Spread this mixture over the cooled meringue.
• Decoratively arrange the sliced kiwi & strawberries. Drizzle nutella over top & sprinkle with dried cranberries.

PINEAPPLE-STRAWBERRY-KIWI PAVLOVA

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Beat the egg whites, vanilla and vinegar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. , Spoon meringue onto a parchment-lined baking sheet. Using the back of a spoon, shape into a 9-in. circle. , Bake at 225° for 45-55 minutes or until set and dry. Turn oven off and do not open door. Let meringue dry in oven for 1 hour. , Just before serving, top meringue with whipped topping and fruit. Refrigerate leftovers.