Ingredients for Lemon Kiwi Pavlova
- 4 large egg whites
- Caster Sugar
- White Vinegar
- 1 tablespoon cornstarch
- 1 can (14 oz) sweetened condensed milk
- Double Cream
- Lemons, Juice Of
- Kiwi Fruits
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How to Make Lemon Kiwi Pavlova
- Preheat oven to 325°F (160°C). Line a baking tray with silicon or baking parchment.
- In a clean, dry bowl, whisk 4 large egg whites until stiff peaks form.
- Gradually whisk in 1 ½ cups (300g) caster sugar, one tablespoon at a time, ensuring each addition is fully incorporated before adding more.
- In a small bowl, whisk together 1 tablespoon white wine vinegar and 1 tablespoon cornstarch. Gently fold this mixture into the egg whites along with the last tablespoon of sugar.
- Spread the meringue onto the baking tray in an 8-inch circle, building up the edges higher than the center to create a bowl for the filling.
- Bake in the preheated oven for 1 hour at 325°F (160°C).
- Reduce oven temperature to 300°F (150°C) and continue baking for another 30 minutes. Turn the oven off and leave the pavlova inside with the door slightly ajar to cool completely (approximately 2-3 hours).
- Once completely cool, carefully remove the pavlova from the baking tray and transfer to a serving dish.
- In a separate bowl, whisk together 1 can (14 oz) sweetened condensed milk, 1 cup (240ml) heavy cream, and 2 tablespoons fresh lemon juice until thick and creamy.
- Spoon the lemon cream into the center of the pavlova.
- Refrigerate for at least 1 hour before serving.
- Just before serving, peel and slice 2-3 kiwi fruits and arrange them attractively around the edge of the pavlova.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
249g
Fat
56g
Carbs
22g
