My N Z Pavlova
Experience the ultimate taste of New Zealand with "My N Z Pavlova," a show-stopping dessert that’s as stunning as it is delicious. This classic pavlova features a perfectly crisp meringue shell, soft and marshmallowy on the inside, made from whipped egg whites and sugar with a hint of vanilla. The meringue is layered with billowy clouds of lightly sweetened whipped cream and topped with a vibrant medley of fresh strawberries, kiwi slices, and tangy passionfruit pulp. With its delicate balance of textures and flavors, this dessert is a celebration of summer fruits and a delightful treat for any gathering. Perfect for special occasions or as the centerpiece of your festive table, "My N Z Pavlova" is a timeless recipe with a modern twist that’s sure to impress.
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Recipe Information
Ingredients
- 6 large Egg whites
- 300 grams Granulated sugar
- 2 teaspoons Cornstarch
- 1 teaspoon White vinegar
- 1 teaspoon Pure vanilla extract
- 300 milliliters Heavy whipping cream
- 2 tablespoons Powdered sugar
- 100 grams Fresh strawberries
- 2 whole Fresh kiwi
- 4 tablespoons Passionfruit pulp
Instructions
Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper. Draw a 20cm (8-inch) circle on the parchment paper as a guide, then flip it over so the pencil side faces down.
In a clean, dry mixing bowl, beat the egg whites using an electric mixer on medium speed until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed. This process should take 8-10 minutes. The meringue should become glossy, and the sugar should dissolve completely (test by rubbing a small amount of meringue between your fingers).
Sift the cornstarch over the meringue and gently fold it in with a spatula. Add the vinegar and vanilla extract, and fold gently until fully combined.
Spoon the meringue onto the prepared baking sheet, shaping it into the circle guide. Create a slight dip in the center to hold the toppings later.
Bake the meringue in the preheated oven for 75-90 minutes. It should be crisp on the outside and pale in color. Turn off the oven and leave the pavlova to cool completely inside with the door slightly ajar (at least 2 hours or overnight).
Once cooled, whip the heavy cream with the powdered sugar until soft peaks form. Be careful not to over-whip.
Transfer the cooled pavlova to a serving plate and top with the whipped cream.
Arrange the fresh strawberries (sliced), kiwi (peeled and sliced), and passionfruit pulp over the whipped cream.
Serve immediately, and enjoy the light, airy texture of the pavlova with its fresh fruit topping.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 42.7 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 145 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.
