Nothing captures the vibrant spirit of a sunny afternoon quite like the Mango, Kiwi, and Blueberry Pavlova with Whipped Cream Recipe. This stunning dessert combines a crisp, airy meringue shell with a pillowy soft interior, crowned by luscious whipped cream and a colorful burst of tropical mango, tangy kiwi, and juicy blueberries. It’s a celebration of texture, flavor, and freshness all in one beautiful dish that’s as delightful to look at as it is to eat.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, though the list is refreshingly simple. Each element contributes to building the perfect balance of sweet, tart, creamy, and crisp that makes this pavlova truly unforgettable.
- 4 large egg whites: The foundation of the meringue, giving it structure and a light, airy texture.
- 1 cup granulated sugar: Sweetens the meringue and helps achieve that glossy, stiff peak perfection.
- 1 teaspoon white vinegar: Stabilizes the egg whites and enhances the pavlova’s characteristic crunch.
- 1 teaspoon cornstarch: Adds a tender moisture-absorbing layer inside the crust, ensuring a marshmallow-soft center.
- 1/2 teaspoon vanilla extract: Infuses subtle warmth and depth into the meringue’s delicate sweetness.
- 1 cup heavy whipping cream: Whipped into billowy clouds to complement the crisp meringue.
- 2 tablespoons powdered sugar: Sweetens the whipped cream without gritty texture.
- 1/2 teaspoon vanilla extract: Elevates the flavor of the whipped cream with gentle aromatic notes.
- 1 ripe mango peeled and sliced: Brings tropical sweetness and vibrant golden color.
- 2 kiwis peeled and sliced: Offers a tart contrast and striking green hue.
- 1/2 cup fresh blueberries: Adds juicy bursts of sweet-tart flavor and beautiful blue accents.
How to Make Mango, Kiwi, and Blueberry Pavlova with Whipped Cream Recipe
Step 1: Preparing the Meringue Base
Begin by preheating your oven to 250°F (120°C) and lining a baking sheet with parchment paper for easy release. Using a stand mixer or a hand mixer, beat the egg whites on medium speed until soft peaks form, which means the peaks gently curl over when you lift the beaters. This creates the perfect canvas for adding sugar gradually.
Step 2: Incorporating Sugar and Stabilizers
Slowly add the granulated sugar, one tablespoon at a time, while continuing to beat. This gradual addition is the secret to a glossy, stiff meringue that holds its shape during baking. Once fully incorporated, carefully fold in the white vinegar, cornstarch, and vanilla extract to stabilize the mixture and enhance that signature pavlova crunch with a soft center.
Step 3: Shaping and Baking
Spoon the voluptuous meringue onto the prepared baking sheet, shaping it into a round disk roughly 8 inches wide. Use the back of the spoon to create a slight indentation in the center, which will cradle the whipped cream and fruit later. Bake for a gentle 1 hour and 15 minutes, then turn off the oven, leaving the pavlova inside with the door slightly ajar to cool completely without cracks.
Step 4: Whipping the Cream
While the meringue cools, whip the heavy cream with powdered sugar and vanilla until soft peaks form. The light sweetness and fluffy texture complement the crisp pavlova perfectly, providing a luscious base for your fresh fruit toppings.
Step 5: Assembling the Pavlova
Once the meringue is completely cool, transfer it carefully to a serving plate. Spoon the whipped cream into the center, then artistically arrange the sliced mango, kiwi, and fresh blueberries on top. The vibrant colors pop against the snowy white cream—a feast for both the eyes and the palate.
How to Serve Mango, Kiwi, and Blueberry Pavlova with Whipped Cream Recipe
Garnishes
For an extra special touch, consider adding a few sprigs of fresh mint or edible flowers. These subtle garnishes not only elevate the presentation but also add a refreshing herbal note that contrasts beautifully with the sweetness of the pavlova.
Side Dishes
This pavlova shines as a standalone dessert, but if you’re serving it as part of a spring or summer spread, light salads or a chilled glass of sparkling rosé make excellent companions. The crisp acidity and effervescence help cleanse the palate between bites of the sweet and creamy pavlova.
Creative Ways to Present
If you want to wow your guests, serve this Mango, Kiwi, and Blueberry Pavlova with Whipped Cream Recipe on a decorative cake stand to showcase its height and colors. Or, try individual pavlovas in clear glass bowls layered with the whipped cream and fruit for a playful, modern take that’s just as delightful and mess-free.
Make Ahead and Storage
Storing Leftovers
Since pavlova is best enjoyed fresh, aim to consume it the same day it’s made. However, you can store the baked meringue base (undecorated) in an airtight container at room temperature for up to two days to save time on the day of serving.
Freezing
The meringue disk can be frozen undecorated for up to a month. Wrap it carefully in plastic wrap and foil to prevent moisture absorption. Thaw completely at room temperature before decorating with whipped cream and fruit.
Reheating
Avoid reheating the assembled pavlova, as the whipped cream and fruit toppings don’t respond well to heat. If you want a warm component, serve alongside a warm fruit compote, but keep the pavlova itself cool and crisp for the best experience.
FAQs
Can I use other fruits for this recipe?
Absolutely! While mango, kiwi, and blueberries create a beautiful tropical palette, you can swap in strawberries, raspberries, passion fruit, or any berries you love. Just choose fresh, ripe fruits for the best flavor and texture.
Why does the pavlova have a soft center?
The cornstarch added to the meringue mixture helps to create that marshmallow-like interior, providing a moist contrast to the crisp outer shell. This combination is what makes pavlova so unique and delightful.
Can I prepare the whipped cream ahead of time?
You can whip the cream a few hours in advance and keep it covered in the refrigerator, but it’s best to whip it fresh on the day you plan to serve the pavlova to retain its fluffy texture and volume.
How do I prevent the pavlova from cracking?
Cooling the pavlova slowly in the oven with the door slightly open prevents sudden temperature changes that can cause cracking. Patience is key for that classic smooth pavlova shell.
Is this pavlova gluten-free?
Yes! Pavlova is naturally gluten-free since it’s made from egg whites and sugar. Just be mindful of any toppings or cross-contamination if you have strict dietary needs.
Final Thoughts
Making Mango, Kiwi, and Blueberry Pavlova with Whipped Cream Recipe is a rewarding way to bring a bit of tropical sunshine into your kitchen. Whether you’re celebrating a special occasion or just treating yourself, this dessert dazzles with its textures, flavors, and vibrant looks. I can’t wait for you to try it and share that joy with your friends and family!
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Mango, Kiwi, and Blueberry Pavlova with Whipped Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes (plus cooling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian, New Zealand
- Diet: Gluten Free, Vegetarian
Description
A light and airy Mango, Kiwi, and Blueberry Pavlova featuring a crisp meringue base topped with fluffy whipped cream and fresh tropical fruits. This classic Australian and New Zealand dessert is perfect for summer gatherings and delivers a delightful balance of sweetness, texture, and vibrant color.
Ingredients
For the Pavlova:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 ripe mango, peeled and sliced
- 2 kiwis, peeled and sliced
- 1/2 cup fresh blueberries
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy removal of the pavlova.
- Beat Egg Whites: Using a stand mixer or hand mixer, beat the 4 large egg whites on medium speed until soft peaks form, which means the whites are frothy and hold peaks that slightly droop.
- Add Sugar Gradually: Add the granulated sugar gradually, about 1 tablespoon at a time, beating continuously until the mixture becomes glossy and forms stiff peaks that hold their shape firmly.
- Fold in Stabilizers: Gently fold in the white vinegar, cornstarch, and vanilla extract using a spatula, taking care not to deflate the meringue to keep it light and airy.
- Shape the Pavlova: Spoon the meringue onto the prepared baking sheet and shape it into an 8-inch diameter round disk with a slight indentation in the center to cradle the topping later on.
- Bake: Bake the pavlova in the preheated oven for 1 hour and 15 minutes until the exterior is crisp and dry.
- Cool Pavlova: Turn off the oven and leave the pavlova inside with the door slightly ajar for it to cool completely and develop its characteristic light and crisp texture.
- Prepare Whipped Cream: While the pavlova cools, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form, creating a smooth and fluffy topping.
- Assemble: Carefully transfer the cooled pavlova to a serving plate, spread the whipped cream over the center indentation, and arrange the sliced mango, kiwi, and fresh blueberries attractively over the top.
- Serve Immediately: Serve the pavlova immediately to enjoy the contrast of textures and fresh fruit flavors at their best.
Notes
- Pavlova is best served the day it is made for optimal freshness and texture.
- You can bake the meringue base in advance and store it undecorated in an airtight container to keep it crisp.
- Feel free to substitute the topping fruits with seasonal varieties like strawberries, raspberries, or passion fruit for different flavor profiles.
