Kiwi Strawberry Pavlova
Lime Coconut Yogurt Whipped Cream
Oh how I wish I could ask my mother about the history of the beautiful vintage candy dish pedestals that I inherited. I don’t know their age but I vaguely remember them appearing on special occasions in my childhood, piled with individually wrapped little fruit candies…
Enamored of these pedestals, I’ve photographed them with two dessert recipes this week alone. Leaning much more to the savory side, this just might be the first time in ten years for back-to-back sweet recipes on Taste With The Eyes. Both the Pavlova and the Vegan Cheesecakes feature fresh fruit, are gluten-free, and couldn’t be more delightful for summer entertaining.
Pavlova is a charming meringue-based dessert named after prima ballerina Ánna Pávlova. It is typically filled with whipped cream and fresh fruit. I give the whipped cream extra pizzazz by blending the cream with tangy yogurt and flavoring it with coconut and lime. The synergistic colors and flavors of kiwifruit and strawberries result in a dessert almost as captivating as the ballerina herself.
Kiwi Strawberry Pavlova Recipe
- 4 egg whites, room temperature
- 1 c. baker’s sugar
- 1 t. vanilla extract
- 1 t. white wine vinegar
- 2 t. cornstarch
Preheat the oven to 275° F.
Make sure the bowl is scrupulously clean and the eggs have no trace of yolk. In a large glass or copper bowl, beat egg whites with an electric mixer until stiff peaks form. Add sugar, one tablespoon at a time with mixer running until the mixture is thick and glossy.
In a small bowl combine vanilla, vinegar, and cornstarch until the cornstarch is completely dissolved, then add to the egg white mixture and blend until just combined.
Crumble up a sheet of parchment paper, this will help prevent the meringue from sticking to it. Flatten out the parchment. Place the parchment on a baking sheet and dust with cornstarch. You may need two baking sheets depending on the size.
Use an ice cream scoop to mound the egg white mixture onto the parchment in 6 (small) or 12 (mini) mounds depending on the size of desired individual pavlovas. They will expand so be sure to leave space between the mounds. Use the back of a small ladle to form wells in the mounds. These wells will hold the yogurt whipped cream. Bake for 40 to 50 minutes depending on the size, and do not open door while baking. Then turn off the oven, open the door slightly, and let the meringues cool slowly in the oven for another hour.
Lime Coconut Yogurt Whipped Cream
- 1 c. plain Greek (thick) yogurt
- 4 T. coconut milk
- 1 c. whipping cream
- 1 T. powdered sugar (or more to taste)
- zest from one large lime
Whisk yogurt with coconut milk. Set aside in refrigerator.
With a hand mixer, whip cream with powdered sugar until stiff peaks form. Mix coconut yogurt and lime zest into the whipped cream.
To Compose Pavlovas
- kiwifruit, peeled and sliced (how to peel here)
- strawberries, hulled and sliced
Arrange sliced kiwi in a circular pattern on serving plate. Arrange strawberry slices over the kiwi. Top with a small scoop of yogurt whipped cream. Place a meringue on top. Fill meringue with yogurt whipped cream then top again with kiwi and strawberries. Top with a small scoop of whipped cream. Place the second meringue on top, fill with yogurt whipped cream, and finally another layer of kiwi and a whole strawberry on the very top. Serve immediately.
More Pavlova Recipes
Speaking of vintage china, this set belonged to my maternal grandmother.
Individual Kiwi, Passionfruit, and Blackberry with Whipped Yogurt Cream here
Filled with Elderflower Lemon Curd Yogurt, Elderflower Macerated Cherries, Blueberries, Blackberries, Raspberries for a Patriotic Party here
Blueberry, Lemon Curd with Limoncello, Greek Yogurt and visit our super-cool Down Under Party here
Raspberry, Blueberry and Blackberry In Chai Lavender Syrup, Greek Yogurt and Mint and read about the Famous Ballerina here
Banana Split Style with Banana, Pineapple, Cherry, Hot Fudge, Peanut here