Ingredients for Raspberry Kiwi Pavlova
- 4 large egg whites, at room temperature
- Fine Sugar
- White Vinegar
- 1 teaspoon cornstarch
- 1 teaspoon raspberry extract
- 1 teaspoon vanilla extract
- Heavy Whipping Cream
- Kiwi Fruits
- 1 cup fresh raspberries
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How to Make Raspberry Kiwi Pavlova
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large, clean, dry bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form. Gradually add the sugar, one tablespoon at a time, beating until completely dissolved and the meringue is thick and smooth.
- Gently fold in the raspberry extract and cornstarch.
- Spoon the meringue onto the prepared baking sheet, forming a large circle or nest. Create a well in the center.
- Bake for 1 hour and 5 minutes, then turn off the oven and leave the pavlova inside with the door slightly ajar for another hour. This allows it to cool gradually and prevents cracking.
- Once completely cool, carefully remove the pavlova from the oven and the parchment paper.
- Whip the heavy cream with the powdered sugar until soft peaks form. Gently fold in the vanilla extract.
- Top the pavlova with the whipped cream, sliced kiwis, and fresh raspberries.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
114g
Fat
17g
Carbs
11g
