Lemon Kiwi Pavlova Recipes

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KIWI-BERRY PAVLOVA

Fancy this: An elegant, easy recipe from Cher Lewis in New York City. For a crisp outcome, do your baking on a dry day -- humidity makes for a soft-textured meringue. If you like, trade other soft fruit for kiwi and raspberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 5h45m

Number Of Ingredients 9



Kiwi-Berry Pavlova image

Steps:

  • Preheat oven to 200, with rack in center. Line a large rimmed baking sheet 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 of bowl halfway through.
  • Mound meringue onto prepared baking sheet; gently spread to a 9-inch circle, with a well in the center and a 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 dry out in closed oven for another 2 1/2 hours, or up to overnight.
  • 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 197 g, Fat 9 g, Fiber 2 g, Protein 3 g

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 kiwis, peeled, halved lengthwise, and thinly sliced crosswise
2 cups fresh raspberries

LEMON KIWI PAVLOVA

A beautiful Pavlova recipe discovered somewhere in 1980...recipe is by Mary Berry. Best served on the day you made it. Cooling time is not included.

Provided by PetsRus

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 8



Lemon Kiwi Pavlova image

Steps:

  • Lay a sheet of silicon or baking parchment on a baking tray.
  • Preheat oven to 325°F.
  • Whisk the egg whites in a clean, dry bowl until they are stiff.
  • Whisk in the sugar a spoonful at a time. Blend the vinegar with the cornflour and whisk it, with the last spoon of sugar, into the egg whites.
  • Spread the meringue out to roughly an 8" circle on the baking tray and build up the sides so that they are higher then the centre, this is for the filling.
  • Put the baking tray in the centre of the oven, turn the heat down to 300F and bake the meringue for 1 hour. Turn the oven off but leave the pavlova in the oven to become quite cold (otherwise it might split open as it cools).
  • Remove the pavlova from the baking tray and place on a serving dish.
  • Place the condensed milk, cream and lemon juice in a bowl, beat until blended (taste after you just mixed it, you might want to add more condensed milk or lemon, to suit your taste) and the mixture is thick and creamy, then pile into the centre of the pavlova.
  • Place in the fridge and leave to stand for at least 1 hour before serving.
  • Peel and slice the kiwi fruit and arrange attractively around the edge of the lemon pavlova just before serving.

4 egg whites, at room temperature
8 ounces caster sugar
1 1/2 teaspoons white vinegar
1 1/2 teaspoons cornflour (cornstarch)
3/4 cup condensed milk (maybe up to a cup)
1 cup double cream
3 lemons, juice of, large (add the zest too if you want)
3 large just under-ripe kiwi fruits

EASY PAVLOVA

In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.

Provided by Rosina

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 2h

Yield 8

Number Of Ingredients 7



Easy Pavlova image

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
  • In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
  • Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
  • Bake for 1 hour. Cool on a wire rack.
  • In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

Nutrition Facts : Calories 373.3 calories, Carbohydrate 42.1 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 13.7 g, Sodium 52.2 mg, Sugar 36.6 g

4 egg whites
1 ¼ cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint heavy cream
6 kiwi, peeled and sliced

LEMON PAVLOVA

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 2h30m

Yield 8 to 12 servings

Number Of Ingredients 7



Lemon Pavlova image

Steps:

  • Preheat the oven to 180 degrees C (350 degrees F)/gas mark 4 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 (cornstarch) 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. Mound onto the lined baking tray in a fat circle approximately 23 centimeters (10 inches) 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 degrees C(300 degrees F) /gas mark 2, 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.

6 egg whites (feel free to use egg whites from a carton, such as Two Chicks, if wished)
375 grams (13.2 ounces) superfine sugar
2 1/2 teaspoons cornstarch
2 unwaxed lemons
50 grams (1.8 ounces) sliced almonds
300 milliliters (10 ounces) double cream
325 grams (11.5-ounce) jar lemon curd

KIWI FRUIT PAVLOVA WITH RASPBERRY SAUCE

Created to honor the legendary ballerina Anna Pavlova, Australia´s most famous dessert also includes ice cream and whipped cream.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 8

Number Of Ingredients 5



Kiwi Fruit Pavlova with Raspberry Sauce image

Steps:

  • Heat oven to 275° F. Line cookie sheet with parchment paper.
  • In large bowl, beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually add 1 cup sugar, beating at high speed until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue onto paper-lined cookie sheet; spread into 12-inch circle.
  • Bake at 275° F. for 1 hour. DO NOT OPEN OVEN. Turn oven off; leave meringue in oven with door closed for 30 minutes.
  • In blender container or food processor bowl with metal blade, puree raspberries until smooth.
  • To serve, cut meringue into 8 wedges; place on individual plates. Top wedges with kiwifruit slices and raspberry sauce.

Nutrition Facts : Calories 170, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 37 g

6 egg whites
1 teaspoon cream of tartar
1 cup sugar
1 (10-oz.) pkg. frozen raspberries in light syrup, thawed
4 kiwi fruit, peeled, sliced

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

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