Strawberry Kiwi Pavlova

$To make a great Strawberry Kiwi Pavlova, you need these key items: - 4 large egg whites - 1 cup granulated sugar - 1 teaspoon white vinegar - 1 teaspoon cornstarch These ingredients create a light and airy meringue. The egg whites whip up to give the pavlova its unique structure. The sugar adds sweetness and helps form a crisp outer shell. White vinegar stabilizes the egg whites, while cornstarch gives the meringue its soft center. The toppings bring freshness and flavor to the pavlova. Gather these items: - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract - 1 cup strawberries, hulled and sliced - 2 kiwis, peeled and sliced - Fresh mint leaves for garnish (optional) The heavy cream adds a rich, smooth layer on top. Powdered sugar sweetens the cream just right, and vanilla extract enhances the flavor. Strawberries and kiwis not only add color but also a burst of fruity taste. Mint leaves can make your dessert look fancy and fresh. For the full method, check the Full Recipe. 1. First, preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper. Use a pencil to draw a 9-inch circle on the paper. This helps you shape the pavlova. 2. In a large bowl, beat 4 large egg whites with an electric mixer. Start on medium speed. Beat until soft peaks form. This takes about 2-3 minutes. 3. Gradually add 1 cup of granulated sugar. Add it one tablespoon at a time. Keep beating until stiff peaks form. The mixture should look glossy. This will take around 5-7 minutes. 1. Gently fold in 1 teaspoon of white vinegar and 1 teaspoon of cornstarch using a spatula. Be careful not to deflate the egg whites. 2. Spoon the meringue onto the parchment paper. Use the drawn circle as a guide. Shape it into a round, shallow nest. Make the edges slightly raised. 3. Bake in your preheated oven for 1 hour. After an hour, turn off the oven. Leave the pavlova inside to cool. Leave the door slightly ajar. This helps prevent cracks. 1. While the pavlova cools, prepare the whipped cream. In a mixing bowl, combine 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Beat on medium-high speed until soft peaks form. 2. Once the pavlova is cool, carefully transfer it to a serving platter. 3. Spread the whipped cream over the top. Smooth it into an even layer. 4. Arrange 1 cup of sliced strawberries and 2 sliced kiwis on top. This adds vibrant color and flavor. 5. If you like, garnish with fresh mint leaves for a touch of freshness. For the full recipe, check the Full Recipe section. Enjoy your Strawberry Kiwi Pavlova! To make the best meringue, start with clean tools. Any grease can ruin your egg whites. Wash your mixing bowl and beaters with soap and water. Rinse them well before use. Achieving stiff peaks is key. Beat the egg whites until they start to hold shape. Gradually add sugar, one tablespoon at a time. This step helps create a glossy finish. Keep beating until the mixture is firm and shiny. To prevent cracks, bake your meringue at a low temperature. I suggest 275°F (135°C). After baking, turn off the oven. Let it cool inside with the door slightly open. This slow cooling helps keep the meringue intact. For a stunning dessert, serve the pavlova on a pretty cake stand. This adds a special touch. Slice it at the table for a wow factor. You will love the mix of crunchy meringue and soft cream. Garnish with mint leaves for a fresh pop of color. You can also drizzle a bit of honey or a fruit sauce on top. This adds extra flavor and makes it look even more appealing. For a fun twist, try adding a sprinkle of nuts or coconut flakes. These can enhance the texture and taste of your pavlova. Enjoy your delicious creation! {{image_2}} You can make this dessert even more fun with swaps. If you want a dairy-free version of the cream, use coconut cream instead of heavy cream. It gives a nice taste and texture. For the fruit toppings, you can switch up the flavors. Try using mango or blueberries for a fresh twist. They add a burst of color too! If you want a healthier option, consider using natural sweeteners. Maple syrup or honey can replace granulated sugar in the whipped cream. This keeps it sweet without too much sugar. Adding a bit of citrus zest can boost the flavor of your cream. A teaspoon of lemon or lime zest makes it bright and zesty. Your guests will love this added kick! You can also use flavored extracts in the meringue. Almond or lemon extracts add a new layer of flavor. Just a few drops will make a big difference. Lastly, feel free to change the toppings with the seasons. In summer, use peaches or raspberries. In fall, try sliced apples or pears. Each season brings its own tasty options for your pavlova! To keep your pavlova fresh, store it in a cool, dry place. Use an airtight container to prevent moisture. If you have leftover whipped cream, place it in a separate container. Cover it tightly with plastic wrap or a lid. This keeps it from absorbing other flavors in the fridge. For fruit toppings, store them in the fridge. Place sliced strawberries and kiwis in a bowl, covering them with plastic wrap. This helps them stay fresh and prevents browning. You can add them to the pavlova just before serving. Can pavlova be reheated? No, pavlova does not reheat well. The texture changes and becomes chewy. If you left it out too long, it may lose its crunch. To revive texture if stored improperly, try placing it in a low oven. Set the oven to 200°F (93°C) for about 10 minutes. This can help restore some crispness to the outer shell. However, it’s best to enjoy it fresh. For the full recipe, check out the Strawberry Kiwi Pavlova. Enjoy your delicious treat! What is the origin of pavlova? Pavlova comes from Australia and New Zealand. It is named after the Russian ballerina Anna Pavlova. Chefs created this dessert in her honor during her tour in the 1920s. The light and airy meringue represent the grace of ballet. How do I keep meringue from getting soggy? To keep meringue crisp, bake it slowly at a low temperature. After baking, let it cool in the oven with the door ajar. This helps it dry out and stay crunchy. Store the meringue in an airtight container until you're ready to serve. Can I make this recipe ahead of time? Yes, you can make pavlova ahead of time. Prepare the meringue and store it for a day or two. Avoid adding cream and fruit until you are ready to serve. This keeps the textures fresh and tasty. Why did my pavlova crack during baking? Pavlova may crack if it bakes too quickly. Ensure your oven temperature is low. Avoid opening the oven door while it bakes. Cracks can also happen if the egg whites are overbeaten. How can I fix a collapsed pavlova? If your pavlova collapses, it may have been underbaked. You can try to salvage it by adding whipped cream and fruit on top. This adds structure and hides imperfections. What can I do if my whipped cream doesn’t whip? If your cream doesn’t whip, check its freshness. Use cold cream and a chilled bowl for the best results. Beat on high until soft peaks form. If it still doesn’t whip, it may be too warm or past its prime. For the full recipe, check out the detailed instructions above. Making Strawberry Kiwi Pavlova combines simple ingredients into a delightful dessert. We explored essential components like egg whites, sugar, and fresh fruit. I shared step-by-step instructions for meringue, baking, and assembling. Tips helped perfect your technique, while variations allowed for creativity. Lastly, storing and reheating advice ensures your pavlova stays fresh. Enjoy making this treat; it’s fun and satisfying. You’ll impress friends and family with each bite.$

Strawberry Kiwi Pavlova

Indulge in the delightful flavors of Strawberry Kiwi Pavlova! This stunning dessert features a crunchy meringue base topped with fluffy whipped cream and fresh fruits. Perfect for any occasion, it's simple to make with just a few ingredients. Follow our easy recipe to impress your guests and elevate your dessert game. Click through to discover how to create this gorgeous pavlova and treat yourself to a taste of heaven!

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Ingredients

4 large egg whites

1 cup granulated sugar

1 teaspoon white vinegar

1 teaspoon cornstarch

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

1 cup strawberries, hulled and sliced

2 kiwis, peeled and sliced

Fresh mint leaves for garnish (optional)

Instructions

Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 9-inch circle on the paper as a guide.

In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.

Gradually add the granulated sugar, a tablespoon at a time, continuing to beat until stiff peaks form and the mixture is glossy. This should take about 5-7 minutes.

Gently fold in the vinegar and cornstarch using a spatula, being careful not to deflate the egg whites.

Spoon the meringue mixture onto the parchment paper, using the drawn circle as a guide to form a round, shallow nest with slightly raised edges.

Bake in the preheated oven for 1 hour, then turn off the oven and let the pavlova cool completely inside with the oven door slightly ajar.

While the pavlova is cooling, prepare the whipped cream. In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form.

Once the pavlova is completely cool, carefully transfer it to a serving platter.

Spread the whipped cream over the top of the pavlova, smoothing it into an even layer.

Arrange the sliced strawberries and kiwis on top of the cream for a vibrant and colorful presentation.

Garnish with mint leaves if desired for an added touch of freshness.

Prep Time, Total Time, Servings: 20 min | 1 hr 30 min | 8 servings

- Presentation Tips: Serve the pavlova on a decorative cake stand or plate. Slice it at the table for a stunning reveal and enjoy the contrasting textures of the crunchy meringue and fluffy cream!