Kiwi Pavlova

Simple and sweet – pavlovas are a delicious combination of a crispy exterior and a soft, marshmallowy center. This one is topped with the most scrumptious mascarpone whipped cream and fresh kiwi (you can substitute the kiwi for your favorite fruit or any fruit you have on hand.)

Kiwi Pavlova
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For the pavlova
  1. 2 egg whites
  2. 3/4 cup granulated sugar
  3. 1 1/4 tablespoons water
  4. 1/2 teaspoon vanilla extract
  5. 3/4 teaspoon distilled vinegar
  6. 2 teaspoons cornstarch
  7. 1/8 teaspoon sea salt
For the topping
  1. 4 ounces mascarpone
  2. 1 cup heavy whipping cream
  3. 1/2 teaspoon vanilla extract
  4. 1/4 teaspoon almond extract,optional
  5. 3-4 kiwis, peeled and sliced
  1. Move the baking rack in your oven to the lower 1/3 and preheat to 275°F. Line a sheetpan with parchment paper or a silicone baking mat.
  2. Using a stand mixer or electric hand mixer, beat the egg whites until frothy. Continue beating, gradually adding granulated sugar a few tablespoons at a time, until all of the sugar has been added and stiff peaks form.
  3. Beat in the water first, and then add the vanilla and vinegar. Whisk until incorporated. Turn off the mixer and add in the cornstarch and sea salt and mix until smooth and glossy.
  4. Pour meringue into the center of the prepared baking sheet and spread it out into a thick 8-inch circle. Bake for 45 minutes. Turn off the oven, but leave the pavlova in the oven until the both the oven and pavlova have cooled to room temperature.
  5. While the oven and pavlova cools, place the cold mascarpone and cold cream in the bowl of a stand mixer (or medium mixing bowl, if using an electric hand mixer). Whisk to stiff peaks. Add the extracts and mix until combined.
  6. Place the pavlova on a serving dish. Spoon the whipped cream on top and spread to cover the top. Place kiwi decoratively on top of the cream and serve.
Salt Lake Culinary Education

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