Australia > Desserts > Pavlovas

Pavlova with Whipped Cream and Kiwi Recipe

Ingredients with Measurements:
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 cup heavy cream
- 1 tsp vanilla extract
- 4 kiwis, peeled and sliced

Special equipment needed:
- Electric mixer
- Parchment paper
- Baking sheet

Step-by-step instructions:
Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.

In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add in the sugar, one tablespoon at a time, while continuing to beat the mixture until it becomes glossy and stiff.

Add in the vinegar and cornstarch and gently fold them into the mixture.

Spoon the mixture onto the prepared baking sheet, forming a circular shape with a slight indentation in the center.

Bake the pavlova for 1 hour, or until it is lightly browned and crisp on the outside. Turn off the oven and let the pavlova cool inside for at least 30 minutes.

In a separate bowl, whip the heavy cream and vanilla extract until it forms stiff peaks.

Once the pavlova has cooled, transfer it to a serving plate. Fill the center with the whipped cream and top with sliced kiwis.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Preheat the oven to 300°F (150°C).
Serving size:
Serves 6-8 people.

Nutritional information:
Calories per serving: 280
Total fat: 12g
Saturated fat: 7g
Cholesterol: 45mg
Sodium: 35mg
Total carbohydrates: 42g
Dietary fiber: 1g
Sugars: 38g
Protein: 3g

Substitutions for ingredients:
- You can substitute the kiwis with any other fruit of your choice.
- You can use lemon juice instead of vinegar.

Variations:
- You can add other toppings such as sliced strawberries, raspberries, or passionfruit.
- You can add a layer of lemon curd or fruit jam on top of the whipped cream.

Tips and tricks:
- Make sure your mixing bowl and beaters are clean and free of any grease or residue before beating the egg whites.
- Do not overbeat the egg whites, as this can cause the pavlova to collapse.
- Let the pavlova cool completely before adding the whipped cream and fruit.

Storage instructions:
Store any leftover pavlova in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Pavlova is best served fresh, but you can reheat it in the oven at 300°F (150°C) for a few minutes to crisp it up again.

Presentation ideas:
Serve the pavlova on a decorative plate or cake stand. You can also sprinkle powdered sugar or cocoa powder on top for a finishing touch.

Garnishes:
Garnish with fresh mint leaves or edible flowers.

Pairings:
Pavlova pairs well with a cup of tea or coffee.

Suggested side dishes:
Serve with a side of fresh fruit or a fruit salad.

Troubleshooting advice:
- If the pavlova cracks, it may be due to overbeating the egg whites or not adding enough sugar. Try adjusting the recipe accordingly.
- If the pavlova is too soft or sticky, it may be due to underbaking or not adding enough cornstarch. Try baking it for a few more minutes or adding more cornstarch next time.

Food safety advice:
Make sure to use fresh eggs and avoid consuming raw or undercooked eggs.

Food history:
Pavlova is a meringue-based dessert that is believed to have originated in Australia or New Zealand in the 1920s. It is named after the Russian ballerina Anna Pavlova.

Flavor profiles:
Pavlova is sweet and light, with a crisp exterior and a soft, marshmallow-like interior. The whipped cream and fruit add a refreshing and tangy contrast.

Serving suggestions:
Serve the pavlova as a dessert after a dinner party or special occasion.

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Region: New Zealand

Taste: Sweet, Tangy, Creamy, Fruity