Sun-Kissed Pavlova

A Heavenly Dessert with a Tropical Twist

The Sun-Kissed Pavlova is a delightful dessert that blends the artistic beauty of a classic pavlova with the refreshing and vibrant flavors of tropical fruits. Originating in the culinary world of Australia and New Zealand, the pavlova was named after the Russian ballerina, Anna Pavlova, and mirrors the light and airy qualities of her dance. Over time, this crisp-on-the-outside, soft-on-the-inside meringue has found its way to dessert tables around the world, each adaption adding a unique twist.

History of Pavlova

While Pavlova is beloved in both Australia and New Zealand, a friendly debate continues between the two nations over who created it first. Regardless of its true origin, this dessert has become a symbol of culinary innovation and has evolved in the hands of chefs worldwide. Its versatility allows it to welcome a multitude of toppings, from the traditional strawberries, kiwi, and passion fruit to modern interpretations that include exotic fruits like mango, pineapple, and lychee.

Ingredients

• Egg whites (4 large)
• Caster sugar (1 cup)
• Cornstarch (2 teaspoons)
• White vinegar (1 teaspoon)
• Vanilla extract (1 teaspoon)
• Whipping cream (1 cup)
• Mango slices (1 cup)
• Pineapple chunks (1 cup)
• Passion fruit pulp (2 fruits)
• Kiwi slices (2 kiwi)
• Lychee (5 pieces)
• Mint leaves for garnish

Preparation

Meringue Base

1. Preheat your oven to 300°F (about 150°C) and line a baking sheet with parchment paper. Draw a circle with a diameter of about 8 inches as a guide. Turn the paper over so the drawing is on the opposite side.
2. In a clean, dry bowl, begin whipping the egg whites until soft peaks form, using either a hand mixer or a stand mixer.
3. Gradually add the caster sugar to the whipped egg whites, about one tablespoon at a time, beating well after each addition. Continue to beat until the sugar is completely dissolved and the mixture is glossy with stiff peaks.
4. Add the cornstarch, white vinegar, and vanilla extract to the mixture, folding gently to combine.
5. Spread the meringue onto the parchment paper within the circle drawn. Shape it with upwards edges to create a nest-like form which will hold the toppings.
6. Place the meringue in the oven and immediately reduce the temperature to 225°F (about 110°C). Bake for 1 hour, then turn off the oven. Leave the meringue to cool completely in the oven. This slow cooling process helps prevent cracking.

Assembly

1. Whip the whipping cream until soft peaks form. You can lightly sweeten it with a tablespoon of sugar or add a touch more vanilla extract if desired.
2. Once the meringue base is completely cool, spread the whipped cream over the top, leaving a small border around the edges.
3. Arrange the sliced mango, pineapple chunks, pulpy passion fruit, and sliced kiwi on top of the cream.
4. Add the lychee and garnish with fresh mint leaves for a pop of color and freshness.

How to Enjoy

The Sun-Kissed Pavlova is best enjoyed fresh, allowing the flavors and textures to shine. This dessert is perfect for a warm summer evening or a special occasion with friends and family. Serve immediately after assembly to ensure the meringue remains crisp, and savor the rich blend of tropical fruits contrasted by the sweet, light meringue.

For a delightful experience, pair your pavlova with a chilled glass of dessert wine or a tropical fruit punch. The combination of juicy fruits with the airy meringue provides a satisfying end to any meal, ensuring every guest leaves with a smile.