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
Scale
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.
