Kiwifruit Pavlova
Introduction to the Kiwifruit Pavlova
The Pavlova is a meringue-based dessert that boasts a crisp crust and a soft, light interior, originating from the 1920s. It was created in honor of the Russian ballerina Anna Pavlova during or after one of her tours to Australia and New Zealand. Both countries claim to be the birthplace of this iconic dish, and it remains a contentious culinary debate to this day. The beauty of pavlova lies in its simplicity, highlighting the elegance and purity of its main components. This version of the classic dish incorporates the unique flavor and vibrant color of kiwifruit, which adds a tart contrast to the sweetness of the meringue and the smoothness of the cream.
Ingredients
- Egg whites - 4 large
- Caster sugar - 1 cup
- Cornstarch - 1 teaspoon
- White vinegar - 1 teaspoon
- Vanilla extract - 1 teaspoon
- Heavy cream - 1 cup
- Kiwifruit - 3 to 4, peeled and sliced
- Passion fruit pulp - from 2 passion fruits
Preparation
Step 1: Preheat and Prepare
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 7-inch (18 cm) circle on the paper as a guide for your meringue.
Step 2: Making the Meringue
In a large bowl, beat the egg whites until soft peaks form. Gradually add the caster sugar, one tablespoon at a time, beating well after each addition until the sugar dissolves. This should take about 10 minutes. The mixture should be thick and glossy. Sprinkle in the cornstarch over the beaten egg whites, then gently fold in the white vinegar and vanilla extract.
Step 3: Shaping the Pavlova
Spoon the mixture onto the circle on the prepared baking sheet. Use a spatula to shape it into a round disk with a slight indentation in the center to hold the toppings later.
Step 4: Baking the Pavlova
Place your pavlova in the preheated oven. Immediately reduce the heat to 250°F (120°C) and bake for one hour and fifteen minutes. After baking, turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar. This slow cooling helps prevent the delicate crust from cracking.
Assembling the Pavlova
Step 5: Whipping the Cream
While the pavlova is cooling, whip the heavy cream until thick and spreadable. Be careful not to over-whip; you want soft peaks.
Step 6: Adding the Toppings
Once the pavlova is cool, spread the whipped cream over the top, right up to the crispy edges. Arrange the sliced kiwifruit on the cream, and then drizzle the passion fruit pulp on top for a refreshing finish.
Enjoying Your Kiwifruit Pavlova
Serve your kiwifruit pavlova with a sharp knife to preserve the integrity of the crispy edges. It makes a perfect dessert for gatherings, offering a light yet satisfying conclusion to a meal. The combination of the sweet meringue, creamy topping, and tart fruit is sure to delight guests and leave a lasting impression. For best results, enjoy the pavlova the same day it is assembled, as the whipped cream and fruit can soften the meringue over time. This pavlova pairs wonderfully with a glass of dessert wine or a cup of freshly brewed coffee.