Kiwi pavlova

Kiwi pavlova

Total: 2 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / person: 216 kcal
, Fat: 9 g
, Carbohydrate: 31 g
, Protein: 3 g

Ingredients

8 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Pavlova

4 fresh egg whites
1pinch salt
200g sugar
1 organic lemon, a little grated zest and 2 tbsp of juice set aside

To decorate

1 ½dl full cream, whipped until stiff
150g plain greek yoghurt
4 kiwis
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How it's done

Pavlova

Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remaining sugar, lemon zest and 1 tsp of lemon juice, continue to beat until the mixture is fine-textured, glossy and very stiff. Spread the mixture into a circle on a baking tray lined with baking paper (approx. 20 cm in diameter), pull the edge upwards slightly with a spatula.

To bake/dry

Bake for approx. 20 mins. in the lower half of an oven preheated to 150°C. Turn the oven down to 120°C and allow the pavlova to dry for approx. 1 hr. 40 mins. Then turn off the oven and leave the pavlova to cool with the oven door open.

To decorate

Carefully mix the whipped cream into the yoghurt. Puree 2 kiwis with the remainder of the lemon juice. Slice the kiwis. Place the pavlova on a cake plate, top with the yoghurt cream, kiwi puree and kiwis.

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