Lemon Kiwi Pavlova Recipes

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LEMON PAVLOVA

Ever since my first pav in How To Eat, I have been something of a pavaholic. For me, acidity is key. I never understood why anyone would pile sweet fruit on top of something that is essentially - and dreamily - a cross between a marshmallow and a meringue. So naturally, a lemon pavlova made perfect sense. I had the idea - yes, really - from the actor Michael Sheen. This didn't come in the form of a personal tip, I should admit. I saw him create a great pile of lemony pavs on BBC Two's The Great Comic Relief Bake Off, and it inspired me. I am childishly excited about this pavlova: a reminder that good ideas come unbidden, much as happiness does. (Recipe courtesy Simply Nigella)

Provided by Nigella Lawson

Categories     Dessert

Time 2h30m

Yield 8-12 serving(s)

Number Of Ingredients 7



Lemon Pavlova image

Steps:

  • Preheat the oven to 180°C/gas mark 4/350°F and line a baking tray with baking parchment.
  • Beat the egg whites until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
  • Sprinkle the cornflour over the meringue, then grate in the zest - a fine microplane is best for this - of 1 lemon and add 2 teaspoons of lemon juice.
  • Gently fold until everything is thoroughly mixed inches Mound onto the lined baking tray in a fat circle approximately 23cm/10inches in diameter, smoothing the sides and the top with a knife or spatula.
  • Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2/300°F, and cook for 1 hour.
  • Remove from the oven and leave to cool, but don't leave it anywhere cold as this will make it crack too quickly. If you think your kitchen is too cool, then leave the pavlova inside the oven with the door completely open. When you're ready to eat, turn the pavlova onto a large flat plate or board with the underside uppermost - I do this before I sit down to the meal in question and let it stand till pudding time. This is so the tender marshmallow belly of the pav melds with the soft topping.
  • Toast the flaked almonds, by frying them in a dry pan over a medium to high heat until they have started to colour. Shake the pan at regular intervals and don't let them burn. This doesn't take more than a minute or so. When they're done, remove to a cold plate so that they don't carry on cooking.
  • Whip the cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a mo.
  • Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little. Taste the lemon curd (if it's shop-bought) and add some lemon zest and a spritz of juice if it's too sweet.
  • With a light hand, a glad heart and a spatula, spread the lemon curd on top of the meringue base. Now top with the whipped cream, peaking it rather as if it were a meringue topping. Sprinkle with the zest of the remaining lemon - you can grate this finely or coarsely as you wish - followed by the flaked almonds, and serve triumphantly.
  • MAKE AHEAD NOTES: Meringue base can be made 1 day ahead. Store in an airtight container until needed.Curd can be made up to 3 days ahead. Cover and store in fridge until needed. Stir before using.Almonds can be toasted a week ahead. When cold, store in an airtight container at room temperature until needed. Assemble the pavlova about 1 hour ahead of serving.
  • STORE NOTE: Leftovers can be stored in fridge, loosely covered with clingfilm, for up to 1 day.

Nutrition Facts : Calories 368, Fat 17.3, SaturatedFat 9.1, Cholesterol 52.4, Sodium 56.5, Carbohydrate 51.4, Fiber 1.2, Sugar 47.6, Protein 5

6 egg whites (feel free to use egg whites from a carton, such as Two Chicks, if wished)
375 g caster sugar
2 1/2 teaspoons cornflour
2 unwaxed lemons
50 g sliced almonds
300 ml double cream
325 g jar lemon curd

KIWI-BERRY PAVLOVA

For a crips outcome, do your baking on a dry day -- humidity makes for a soft-textured meringue. The cooking time includes the 2 1/2 hour resting time.

Provided by Shelby Jo

Categories     Dessert

Time 5h30m

Yield 10 serving(s)

Number Of Ingredients 9



Kiwi-Berry Pavlova image

Steps:

  • Preheat oven to 200; with rack in center. Lin a large rimmed baking sheed with parchment paper; set aside. In a small bowl; whisk sugar and cornstarch until combined.
  • Make meringue: In a large mixing bowl, using an electric mixer on medium speed, beat egg whites, lemon juice and salt until very frothy. Add 1 tablespoon sugar mixture every 30 seconds, until stiff, glossy peaks form, about 8 minutes total, scraping down sides halfway through.
  • Mound meringue onto prepared baking sheet; gently spread to a 9 inch circle with a well in the center and 1 inch raised border around the edge.
  • Bake until shell is crisp on the outside and marshmallowy on the inside, about 2 1/2 hours (reduce oven temperature to 175 if it starts to brown). Turn oven off; let meringue try out in closed oven for another 2 1/2 hours, or up to over-night. (Store in an airtight container at room temperature up to 5 days.).
  • Just before serving using an electric mixer, beat cream and vanilla in a medium bowl until soft peaks form. Fill shell with whipped cream, and top with fruit. To serve use a serrated knife to cut into wedges.

Nutrition Facts : Calories 196.8, Fat 9.1, SaturatedFat 5.5, Cholesterol 32.6, Sodium 90.1, Carbohydrate 27.8, Fiber 2.3, Sugar 23.3, Protein 2.5

1 cup sugar
1 tablespoon cornstarch
4 large egg whites, room temperature
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1 cup heavy cream
1/2 teaspoon pure vanilla extract
3 kiwi fruits, peeled, haved lenthwise and thinkly sliced crosswise
2 cups fresh raspberries

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Top Asked Questions

How to make Kiwi Pavlova?
How to Make Kiwi Pavlova. 1.Whisk the egg whites with a pinch of salt till it becomes nice and fluffy. 2.Keep whipping till the peaks are formed. 3.Once they do add the sugar. Put it in gradually. 4.Whit it up again. Taste it add more sugar if required. 5.Once it becomes nice and stiff, pour it out gently on a butter paper.
How do you make Pavlova with lemon curd?
Bake in oven for 1 hour and 15 minutes. Turn off oven and leave to cool without opening the oven door. Once completely cooled and ready to serve, whip the cream and vanilla until soft peaks form, then gently fold through three quarters of the lemon curd. Spread lemon curd cream over pavlova.
What is Pavlova made of?
Pavlova is a meringue-like dessert made from egg whites beaten stiff with caster sugar and cornstarch, baked just enough to have a crisp outer shell but a soft, gooey inside (unlike a meringue, which is usually solid throughout). It is topped with whipped cream and fruit, especially kiwifruit and summer berries.
Are all Nigella's pavlova recipes delicious?
This one is delicious and, for that matter, so are all of Nigella's pavlova recipes. I made this Lemon Pavlova for the first time two years ago, for mothers' day here in Flanders, and then I tried the strawberry, the chocolate and last week the cappuccino, they were all ever so delicious.

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