Pineapple Strawberry Kiwi Pavlova Recipes

PINEAPPLE-STRAWBERRY-KIWI PAVLOVA

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Beat the egg whites, vanilla and vinegar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. , Spoon meringue onto a parchment-lined baking sheet. Using the back of a spoon, shape into a 9-in. circle. , Bake at 225° for 45-55 minutes or until set and dry. Turn oven off and do not open door. Let meringue dry in oven for 1 hour. , Just before serving, top meringue with whipped topping and fruit. Refrigerate leftovers.

EASY PAVLOVA

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.

STRAWBERRY PAVLOVA

Steps:

• Heat oven to 150C/130C fan/gas 2.
• Using a pencil, mark out the circumference of a dinner plate on baking parchment.
• Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
• Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
• Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
• Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
• When the meringue is cool, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.
• Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
• Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.

EASY UPSIDE DOWN KIWI CAKE RECIPE

Steps:

• On a cutting board, cut the castella into ¼-inch slices.
• In a bowl, use a hand mixer to combine the heavy cream and sugar. Add the Greek yogurt and blend until stiff peaks form.
• Line a 7x7-inch bowl with plastic wrap and add the sliced kiwi to the bowl.
• Add a layer of whipped cream to cover the kiwi. Place the castella on the cream.
• Add half of the chopped orange and pineapple. Cover with a layer of whipped cream, and top with castella.
• Add the remaining half of orange and pineapple, top with whipped cream, and remaining castella.
• Cover the top layer in plastic wrap, and refrigerate for 3 hours.
• Place a plate on the opening of the bowl, and gently turn the bowl over, removing the plastic wrap.
• Slice the cake, and serve. Enjoy!

STRAWBERRY KIWI PAVLOVA

Steps:

• Preheat the oven to 275°F
• Beat egg whites with cream of tartar until soft peaks form, adding sugar 1TB at a time. Beat in vanilla.
• On foil or parchment lined baking sheet, spread meringue into a 10" circle, pushing up edges to form a well in the middle. Bake for 1 1/2 hours or until firm to the touch. Turn off oven & leave meringue inside to dry.
• Remove meringue to a serving platter.
• While cream is whipping, combine marshmallow creme & creme fraiche. Fold in whipped cream. Spread this mixture over the cooled meringue.
• Decoratively arrange the sliced kiwi & strawberries. Drizzle nutella over top & sprinkle with dried cranberries.

PAVLOVA

Steps:

• Preheat the oven to 150°C and line a baking sheet with parchment paper. If you need help, draw two 21 cm circles on the parchment paper and turn it around. Whip the egg whites on medium speed. When they start to froth, add cream of tartar and slowly start adding sugar, increase the speed to mid-high. Beat for about 7-8 minutes, until you get very glossy, stiff peaks. Add the vanilla extract and vinegar, mix until distributed. Now add cornstarch and mix it in on low speed. With a spoon, distribute the meringue inside the two circles. Make it a bit lower on the inside. Lower the heat to 130°C and bake for 1 h and 10 min. Leave the meringues inside and turn off the oven. Stick a wooden spoon or something between the oven door, so it can slowly cool down. After an hour, or when the oven is cooled, take out the meringues and carefully remove them from the parchment paper.
• Cut the fruit to small pieces and mix it together with lime juice. Lightly whip the cream with the scraped vanilla bean seeds. Don't over-whip the cream! It should lightly keep the shape and not too stiff.
• You can store the meringues in an airtight container for a few days. Only top with cream and fruit when you are ready to serve.Put one meringue on a plate and top it with half of the whipped cream. Top with half of the fruit and place the other meringue on that. Put on the rest of the cream and fruit. Voila!Enjoy