Best 2 Kiwi Berry Pavlova Recipes
Indulge in a delightful culinary journey with our diverse collection of kiwi berry pavlova recipes, catering to a range of dietary preferences and taste sensations. From the classic meringue-based pavlova adorned with luscious kiwi berries, to a vegan-friendly rendition featuring a coconut whipped cream topping, our recipes offer something for every palate.
Experience the perfect balance of sweet and tangy flavors with our original kiwi berry pavlova recipe. This timeless dessert features a crispy meringue base, pillowy soft on the inside, topped with a generous layer of whipped cream and fresh kiwi berries. For those seeking a healthier alternative, our low-carb pavlova recipe utilizes almond flour and a sugar-free sweetener, resulting in a guilt-free indulgence.
Vegans and dairy-free enthusiasts can rejoice in our delectable vegan kiwi berry pavlova recipe. This delightful creation boasts a meringue made from aquafaba, the liquid from canned chickpeas, and a creamy coconut whipped cream topping. The vibrant colors and flavors of the kiwi berries add a refreshing twist to this classic dessert.
If you're gluten-free, our gluten-free kiwi berry pavlova recipe has got you covered. Crafted with a combination of almond flour and cornstarch, this pavlova offers a crispy and light texture, complemented by a luscious whipped cream and kiwi berry topping.
For those with time constraints, our no-bake kiwi berry pavlova recipe is the perfect solution. This easy-to-make dessert requires no baking, making it a quick and convenient treat. Simply assemble layers of store-bought meringues, whipped cream, and kiwi berries, and you'll have a stunning pavlova ready to impress.
KIWI-BERRY PAVLOVA
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
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
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
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:
- For the perfect meringue, make sure your egg whites are at room temperature and your mixing bowl is completely clean and free of any grease. Whip the egg whites gradually, starting at low speed and increasing to high speed as the whites begin to foam.
- To test if your meringue is stiff enough, stop whipping and turn the bowl upside down. If the meringue holds its shape and doesn't move, it's ready.
- When baking the meringue, keep the oven door closed at all times. Opening the door will cause the meringue to drop.
- Once the meringue is baked, let it cool completely before assembling the pavlova. This will help prevent the meringue from cracking.
- When assembling the pavlova, use a light hand. The meringue is delicate and can easily break.
- If you're using fresh fruit, make sure it's ripe and dry before adding it to the pavlova.
- Serve the pavlova immediately or store it in the refrigerator for up to 2 days.
Conclusion:
The kiwi berry pavlova is a delicious and impressive dessert that's perfect for any occasion. With its crispy meringue, creamy filling, and tangy fruit, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try.
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