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This Kiwi Pavlova recipe is the perfect dessert with crispy top meringue and soft interior mixes with fresh whipped cream and juicy kiwi.
| 3 egg(s) |
| 1 cup icing sugar |
| 1/2 teaspoon tartar powder |
| 1 teaspoon vanilla sugar |
| 1 tablespoon icing sugar |
| 4 kiwifruit(s) |
| 1 cup full cream |
This Kiwi Pavlova recipe is the perfect dessert with crispy top meringue and a soft interior mixed with fresh whipped cream and juicy kiwi. It is an ideal dessert after eight if you crave some sweets with only 149 calories in one serving. So good!
The meringue shell is made by beating egg whites using a stand mixer until soft peaks form and gradually adding icing sugar which already contains cornstarch (or caster sugar) to create a glossy and stable mixture.
Other ingredients such as vinegar or tartar powder and vanilla extract are added to achieve crisp exterior and chewy interior.
Pavlova dessert is known for its extraordinary presentation and is often served on special occasions such as Birthday parties, weddings, baby showers, and of course Christmas in Australia and New Zealand. 🙂
Combining the sweet meringue, fresh whipped cream, and delicious tangy fruits creates the perfect contrast of textures and flavors.
Preheat your oven to 300°F (150°C) and before baking Pavlova, reduce the temperature to 250°F (120°C).
The best time to whip up a Kiwi Pavlova is during the late spring and summer months. As kiwi comes into its prime, offering the juiciest and most flavorful fruits, you can capture the essence of this delightful season in every bite.
You can find all the ingredients (fresh, ripe kiwi, free-range eggs, and high-quality sugar) at your local farmers’ market or grocery store.
Instead of the traditional meringue base, you can make a chocolate one – like I did in my Chocolate Hazelnut Pavlova.
You may also swap the kiwifruit with any other fruit – to your liking.
Sure! Kiwi Pavlova can shine as the perfect dessert at any of your special dinners.
Whether you are enjoying the Apricot Shrimp Carpaccio or having the Octopus In Port Wine or Lemon Butter Chicken as your main course, experience the perfect harmony of sweet, juicy, and refreshing flavors in every bite of this fancy Kiwi Pavlova.
Pairing beverages with Kiwi Pavlova is a delightful exercise. Crisp and refreshing options like Sauvignon Blanc, Chardonnay, or Portuguese Encruzado, can help enhance the kiwi fruity notes.
For a non-alcoholic option, you can make a lightly mint tea with a touch of lemon to complement the kiwi’s tanginess.
While Kiwi Pavlova is best enjoyed fresh, the leftovers can be stored for a short period of time. Due to the meringue’s delicate nature, it’s recommended to consume this dessert within 1-2 days after assembly.
Keep the pavlova in an airtight container to preserve its texture, and add fresh kiwi just before serving to maintain the fruit’s vibrance.
I usually keep the baked Pavlova shell on a baking tray in the fridge and serve it the next day.
Overall, it is an easy dessert. The most important things to pay attention to are eggs and oven temperature.
It is best to use eggs at room temperature. So if your eggs are in the fridge, take them out, and carefully divide the egg whites from yolks. Leave the egg whites in a bowl for 10 minutes. After that, you can start making the pavlova dessert.
By the way, you can use egg yolks for making my tender Hollandaise Sauce. You can then serve it with Eggs Benedict, for example. Here is a quick recipe video on how to make the Hollandaise.
Always go for preheating your oven to 300°F (150°C) and then reducing it to 250°F (120°C) before making your Pavlova. Thank me later 🙂
Experience the perfect harmony of sweet, tangy, and refreshing flavors in every bite of this Kiwi Pavlova recipe – a truly delightful dessert to enjoy after dinner or lunch!
1. Gather ingredients3 min Gather all ingredients on a table. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set aside. Draw a round on a baking paper using a pencil and a plate for pavlova. |
2. Divide and beat eggs3 min Divide 3 egg whites from egg yolks. Hide the egg yolks to use in other dishes. Add the egg whites to a mixing bowl and whisk with an electric mixer until stiff peaks form. |
3. Add sugar3 min Gradually add the icing sugar, one tablespoon at a time, while continuing to whisk the egg whites on high speed. Add vanilla sugar. The mixture should become thick and glossy. |
4. Add tartar powder1 min Add tartar powder and fold it carefully with a spatula. |
5. Prepare to bake2 min Transfer the mixture onto the prepared baking sheet, forming a large circle like a bird nest in the middle. |
6. Bake1 hour Bake the pavlova in the preheated oven for 1 hour on 250°F (120°C), or until it is crisp on the outside and marshmallowy on the inside. |
7. Rest3-4 h Turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar. |
8. Make Chantilly Cream3 min Add full cold full cream to a mixing bowl, whisk until you see soft peaks. Add 1 tablespoon icing sugar and whisk again. Don't overbeat the full cream, it may curdle. Keep the whipped cream in the fridge until you start decorating the pavlova. |
9. Decorate and prepare kiwi5 min Once the pavlova has cooled off completely, top it with Chantilly cream. Peel and cut kiwi. |
10. ServeYour Kiwi Pavlova is ready! Enjoy! |
2 comments Hide comments
Hey, this one is the second kiwi dessert of yours that I’ve tried. It is a more complex recipe than your cheesecake, but I couldn’t even imagine how delicate and tender this pavlova would turn out. And yes, I thought that your cheesecake was a hit. Ha, it was, but this pavlova is next level. Thanks.
Pavlovas are amazing. And this kiwi one is something special. Happy that you’ve tried it, too, Jenna!