With this recipe, we’re giving you the choice to make either one whole Kiwi Jam Pavlova or 10, 3-inch pavlovas perfect for a party. Since pavlova is so simple to make and doesn’t carry much of a flavor on its own, we’re dressing it up with a homemade Kiwi Jam that’s succulent and tangy. Plus, each pavlova gets its own topping of orange zest whipped cream that adds that extra punch of flavor and brightens the profile of the recipe as a whole. Let your mouth explore the different tastes and textures here as you bite into a crunchy base, jammy center, and fluffy whipped cream on top. Now all you’re missing is a glass of wine and great company.
What is a Pavlova?
Think of pavlova as a sort of meringue that becomes the star of the show. It’s crunchy on the outside but a bit more marshmallow-like on the inside unlike a meringue cookie that’s crunchy all throughout. Since it’s made of just egg whites, sugar, and powdered sugar it’s great with tart fruit that cut through that sweetness that could otherwise be overwhelming. This dessert even gets its name after the Russian ballerina Anna Pavlova.
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Kiwi Jam Pavlova
Description
Light and airy meets decadent and fruity.
Ingredients
For the pavlova:
- 130g egg whites, room temperature
- 130g granulated sugar
- 130g powdered sugar
For the kiwi jam:
- 6 total kiwis, peeled and chopped
- 1.5 cups sugar
- A pinch kosher salt
For the orange zest whipped cream:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla bean powder
- Zest of 1 medium orange or 1 tbsp of zest
Instructions
For the pavlova:
- Preheat oven to 225 degrees.
- With a shallow sauce pan, bring 2-3 inches of water to a boil and then turn to a simmer.
- In the bowl of a stand mixer, add your egg whites and sugar.
- Whisk over sauce pan until you can’t feel any sugar granules.
- With the whisk attachment, whip on medium high until peaks start to form.
- Mix on high until meringue comes to stiff peaks and its glossy.
- Remove from mixer and sift powdered sugar into the meringue in 3 stages.
- Using a rubber spatula, carefully fold powdered sugar into meringue, do not over-mix.
- Using a piping bag and preferred piping tip, fill bag with meringue.
- Using a half sheet tray lined with parchment paper start piping your meringue. Pipe into 3-inch disc and make sure the pavlova has a bottom base and side walls.
- Place in oven and bake for one hour. DO NOT OPEN THE OVEN!
- Once the hour is up, turn off the oven and let continue to cook for 30-40 minutes You want the outside to be crispy and crunchy and the inside to be soft and pillowy.
- Let cool and fill with kiwi jam, orange zested whip and any other berries.
For the kiwi jam:
- In a sauce pan, stir in all ingredients.
- Cook over medium heat until bubbly and thick.
- Let cool before using.
For the orange zest whipped cream:
- Add all ingredients to a mixer.
- Whip on high speed until stiff peaks.
Recipe by Marla Harvey
Photography by Dave Bryce
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