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Recipes
December 2010

Kiwi-Passion Fruit Pavlova

By Julie Biuso

Recipe information

  • Total Time

    13 minutes

  • Yield

    10 Servings

Ingredients

Nonstick vegetable oil spray

4

large egg whites, room temperature

Large pinch of salt

1

cup plus 2 tablespoons superfine sugar

2

teaspoons cornstarch

1

teaspoon distilled white vinegar

1

/2 teaspoon vanilla extract

1

1/2 cups honey-flavored Greek-style yogurt

4

kiwis, peeled, cut into 1/4- to 1/3-inch-thick rounds

3 to 4

passion fruits

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 225°F. Line rimmed baking sheet with parchment paper; coat with nonstick vegetable oil spray. Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Using flexible rubber spatula, gently fold in cornstarch, vinegar, and vanilla, being careful not to deflate whites. Dollop meringue onto prepared baking sheet, forming 9-inch round; spread evenly into 9-inch disk. Bake until meringue is crisp on top, about 1 hour (meringue may sink in center). Turn off oven. Keeping door closed, let meringue cool in oven at least 12 hours or overnight.

    Step 2

    Just before serving, carefully peel away parchment and transfer Pavlova to platter. Spoon yogurt atop Pavlova, leaving 1- to 11/2-inch plain border. Arrange kiwi rounds atop yogurt. Cut passion fruits in half; spoon pulp and seeds onto kiwi. Serve immediately.

Nutrition Per Serving

One serving contains: Calories (kcal) 132.4 %Calories from Fat 20.2 Fat (g) 3.0 Saturated Fat (g) 2.0 Cholesterol (mg) 4.5 Carbohydrates (g) 23.4 Dietary Fiber (g) 1.4 Total Sugars (g) 20.6 Net Carbs (g) 22.1 Protein (g) 3.6 Sodium (mg) 55.0
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