Hola! So, I have been seeing such gorgeous pavlovas on Instagram that I had put them on my baking list last year and then guess what, I never actually ended up baking one. A few days back I found some beautiful kiwis and then I thought, maybe I’ll make my Orange Kiwi Tart. But Mum suggested that I should make something new, so I got thinking and I remembered! Sweet pillowy pavlova paired with tart and juicy kiwi = perfect. It’s a beautiful combination if you ask me. The sweetness of the pavlova is cut through by the kiwi and I replaced the usual whipped cream with a cream cheese topping, which further balances out the flavours. It was a thumbs up from the fam.
I have been trying to get back to regular blogging and baking on a regular basis. It has been going really well so far, so if you guys have any recipe ideas or suggestions do hit me up in the comments, email or my Instagram.
Let’s get to the recipe now, there are a few things I would like to highlight so that when you try this recipe it comes out exactly like you see in the picture.
- Egg whites: Make sure that your egg whites do not have any traces of the yolk and that they are room temperature so that they whip up well.
- Clean bowl and blender blades: You need to ensure that all utensils you use are clean and free of grease. If there’s grease the egg whites will not whip up and you’ll have to start from scratch.
- Granulated sugar: Use super fine sugar or caster sugar, anything with bigger granules will not dissolve and your pavlova will not turn out well.
- Oven: Make sure your oven is calibrated properly, temperature is crucial for a pavlova. Please do not open the oven door unless you have to take the pavlova out.
- Humidity and Time: If you live in a humid place, then I’ll suggest you do not make this way too ahead and please do not take the pavlova out of the oven till you have to serve. The Pavlova hates humidity, it will release water (also called weeping) so make sure you keep these things in mind.
- Toppings: I have used cream cheese mixed with a little sugar instead of the classic whipped cream frosting here. You can use whatever your heart desires: lemon curd, chocolate ganache etc. to name a few. Also, you can add any fruit you like.
- Corn flour/Cornstarch: You shouldn’t omit this ingredient because it helps in absorbing some of the extra moisture and helps in achieving the marshmallowy texture inside.
- 112 g Egg whites (room temperature)
- 180 g Superfine sugar or Caster sugar
- 1/4 tsp Salt
- 1.5 tsp White vinegar
- 2 tbsp Corn flour or Cornstarch
- 1/4 tsp Vanilla Extract
- 80 g Cream cheese (room temperature)
- 2 tbsp Icing sugar
- 100 g Chopped fresh kiwi
- 50 g Blueberries
Preheat your oven to 150 C. Take a large baking sheet and line it with parchment paper.
In a large clean bowl measure out your egg whites and add the salt. Using a hand mixer or stand mixer start whipping the egg whites. Once it becomes frothy after 2 minutes or so slowly start adding the sugar whipping continuously.
Now add the vinegar and vanilla. Whip for about 8 minutes or until you reach stiff peaks. It takes anywhere between 8-12 minutes.
Once it reaches stiff peaks. Sift the cornflour into the mixture and using a metal spoon, fold it in gently.
Plop this mixture on the baking tray and shape it into a 6-7 inch round mountain, or any shape you desire. Leave an indent on top of the shape, it helps in creating a space to add your filling once it's baked.
Bake for 45 minutes at 150 C, then turn down the temperature to 135 C and bake for another 45 minutes. After this, turn off the oven and let the pavlova rest for at least one hour. Make sure you do not open the oven door at all times because you do not want to bring down the temperature of the oven.
Add the room temperature cream cheese and sifted icing sugar into a bowl and whisk until smooth.
Only take the pavlova out when you plan to serve it. Gently transfer it to you serving dish, top with the cream cheese frosting, fresh fruit and serve!