Lemon Kiwi Pavlova
Delight your taste buds with this Lemon Kiwi Pavlova, a show-stopping dessert that marries the crisp, airy beauty of meringue with tangy lemon curd, fluffy whipped cream, and juicy fresh kiwi slices. Perfect for spring celebrations or a light summer treat, this pavlova features a delicate balance of sweetness and zing, enhanced by a touch of lemon zest for a vibrant finish. The meringue, baked to perfection with a marshmallow-like center, serves as the ideal base for the luscious toppings. With just 30 minutes of prep time and an impressive presentation, this gluten-free dessert is as easy to make as it is stunning. Whether you're looking for a refreshing finale to a dinner party or a centerpiece dessert, this Lemon Kiwi Pavlova is guaranteed to impress!
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 2 teaspoons Cornstarch
- 1 teaspoon White vinegar
- 1 teaspoon Vanilla extract
- 240 ml Heavy whipping cream
- 2 tablespoons Powdered sugar
- 150 grams Lemon curd
- 3 medium Fresh kiwis
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper and draw an 8-inch circle on the parchment as a guide.
In a clean, dry bowl, whisk the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while whisking on high speed until stiff, glossy peaks form.
Sift the cornstarch over the meringue and gently fold it in, along with the white vinegar and vanilla extract, until just combined.
Spoon the meringue onto the parchment paper, using the drawn circle as a guide. Shape it into a round with a slightly indented center to hold the toppings later.
Reduce the oven temperature to 250°F (120°C) and bake the meringue for 90 minutes. Turn off the oven and leave the meringue inside to cool completely without opening the door. This prevents cracking.
While the meringue cools, whip the heavy whipping cream and powdered sugar together in a chilled bowl until stiff peaks form. Set the whipped cream aside in the refrigerator until ready to use.
Peel and slice the kiwis into thin rounds for topping.
Once the meringue has cooled completely, transfer it to a serving dish. Spread the lemon curd over the center of the meringue, followed by the whipped cream.
Arrange the kiwi slices on top of the whipped cream in a decorative pattern. Sprinkle with lemon zest for a final touch.
Serve immediately or refrigerate for up to 2 hours before serving. Enjoy the light and zesty Lemon Kiwi Pavlova!
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 34.9 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
