Description
This delicious pavlova is topped with fresh strawberries, kiwi, and pomegranate for a delightful dessert.
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup superfine sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
- 1 cup strawberries, sliced
- 1 cup kiwi, sliced
- 1/2 cup pomegranate seeds
- Fresh mint leaves, for garnish
Instructions
- Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until soft peaks form.
- Gradually add superfine sugar, one tablespoon at a time, beating on high until glossy stiff peaks form.
- Gently fold in cornstarch, vinegar, and vanilla extract.
- Spoon the meringue onto the prepared baking sheet, shaping it into a round nest with slightly raised edges.
- Bake for 1 hour 15 minutes, then turn off the oven and allow the pavlova to cool completely inside with the door slightly ajar.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread whipped cream over the cooled pavlova and top with strawberries, kiwi, and pomegranate seeds.
- Garnish with fresh mint leaves and serve immediately.
Notes
- Ensure the bowl and beaters are completely clean and dry before beating the egg whites.
- You can substitute other fruits according to your preference.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 18g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg