Raspberry Kiwi Pavlova
Delight your taste buds with the elegant and dreamy Raspberry Kiwi Pavlova, a show-stopping dessert that's as light as air and bursting with vibrant flavors. Featuring a crisp yet marshmallowy meringue base, this dessert is topped with clouds of lightly sweetened whipped cream and an irresistible medley of fresh raspberries and juicy kiwi slices. The simple addition of lemon juice and vanilla infuses the meringue with subtle notes of freshness, while the chewy texture is perfectly balanced by the luscious cream and tangy fruit. This stunning pavlova is easy to prepare with just a handful of ingredients, yet it delivers maximum impact as the centerpiece for any celebration or special occasion. Garnish with mint leaves for an extra touch of sophistication, and savor every bite of this fruity, gluten-free masterpiece. Perfect for summer gatherings, holidays, or whenever you want to impress with a light, refreshing treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Sugar
- 1 teaspoon Cornstarch
- 1 teaspoon Lemon juice
- 1 teaspoon Vanilla extract
- 250 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 150 grams Raspberries
- 2 pieces Kiwi
- 5 leaves Fresh mint leaves (optional)
Instructions
Preheat your oven to 120°C (250°F) and line a baking sheet with parchment paper.
In a clean, dry mixing bowl, whisk the egg whites using an electric mixer on medium speed until soft peaks form.
Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and beat until stiff peaks form and the mixture turns glossy.
Gently fold in the cornstarch, lemon juice, and vanilla extract using a spatula until just combined.
Spoon the meringue mixture onto the prepared baking sheet, shaping it into a circular disc roughly 8 inches (20 cm) in diameter. Create a slight indentation in the center to hold the toppings later.
Bake in the preheated oven for 90 minutes. Turn off the oven and allow the pavlova to cool inside the oven with the door slightly ajar. This helps prevent cracking.
While the pavlova cools, prepare the topping by whipping the heavy cream and powdered sugar together until soft peaks form.
Peel and slice the kiwi into thin rounds.
Once the pavlova is completely cool, transfer it to a serving plate. Spread the whipped cream over the top.
Decorate the whipped cream with the raspberries and kiwi slices. Garnish with fresh mint leaves if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 259.7 g | 94% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 237.3 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 247 mg | 5% | |
*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.
