Easy Pavlova Recipe with Kiwi and Raspberries

A close-up of a classic pavlova dessert topped with sliced kiwi and whole raspberries on swirled whipped cream, drizzled with honey, all set on a rustic wooden surface.

Easy Pavlova Recipe with Kiwi and Raspberries

Kiwi and Raspberry Pavlova is a delicious and decadent dessert made with egg whites. Totally gluten-free topped with whipped cream, sweet raspberries, kiwi and a drizzle of honey.

Prep Time20

Cook Time4

Total Time4 20

Course: Dessert

Cuisine: American

Keyword: egg whites, gluten-free, whipped cream

Servings:

Calories: 243kcal

Author: Lora

Ingredients

Meringue

4 egg whites
1 cup sugar
2 teaspoons cornstarch
¼ teaspoon salt
1 teaspoon white wine vinegar
1 ½ teaspoons vanilla extract divided

Topping

1 cup heavy cream chilled
½ cup chilled plain yogurt
1 cup fresh raspberries
2 kiwi peeled and sliced
honey

Instructions

Meringue

Preheat oven to 200 F. Let egg whites stand at room temperature for 30 minutes.
In a small bowl, stir together sugar, cornstarch, and salt; set aside.
In the bowl of a stand mixer fitted with a whisk, beat egg whites on medium speed until soft peaks form. Add the sugar mixture 1 Tablespoon at a time; continue beating on high speed until very stiff and glossy peaks form, about 5 more minutes. Beat in the vinegar and ½ teaspoon of the vanilla.
Using a rubber spatula, spread the meringue over the circle. Shape it into a 9" disk by making the meringue conform to the circular outline; smooth top and sides with rubber spatula.
Bake for 1 hour and do not open the open door (make sure you don't open to just check on it...it will be fine).
Turn off the oven and let the meringue dry in the oven with the door closed for 30 minutes. Remove from the oven and let it cool completely (about 3-4 hours).
Gently peel parchment paper from the meringue and, using 2 metal spatulas, transfer meringue to a cake stand.

Topping

In a medium bowl, beat the whipped cream, yogurt and 1 teaspoon of the vanilla until stiff peaks form. Pour the whipped cream mixture onto the cooled meringue and spread evenly over meringue's top using a rubber spatula.
Decorate with kiwis and raspberries. Drizzle on the honey.

Notes

Room temperature egg whites whip to a much higher volume than cold ones. The 30-minute rest matters.
Add sugar one tablespoon at a time. Rushing this step causes a weeping, grainy meringue.
Do not open the oven during baking. Temperature changes cause cracking.
The meringue shell can be baked 1 day ahead and stored at room temperature, uncovered. Add toppings just before serving.
Cracking is normal. A pile of whipped cream and fruit covers everything beautifully.

Nutrition