Pavlova with Whipped Yogurt Cream
Kiwifruit, Passionfruit, Blackberry, Mint
A trio of colorful fresh fruit is ensconced on a pillow of whipped yogurt cream atop a light airy sweet meringue. Beyond its function as a pretty little garnish, mint adds refreshing herbal notes. The eponymous dessert is as elegant and graceful as the Russian ballerina herself.
Pavlova is my favorite dessert to serve at an al fresco luncheon. Filled with irresistible fresh fruits, and whipped cream blended with non-fat Greek yogurt which adds an invigorating tartness while cutting the fat by half. These beauties are perfect for my gluten-free friends, my lower-fat friends, and my fruit-for-dessert friends. The individual meringue shells can be baked into various sizes, from a substantial dessert portion to a mini-portion for those who prefer just a “bite” of something sweet.
Pavlova – A Light, Elegant, Gluten-Free Dessert
How To Make Individual Pavlovas
6 egg whites, room temperature
1 1/2 c. baker’s sugar
1 1/2 t. vanilla extract
1 1/2 t. lemon juice
3 t. cornstarch
Preheat the oven to 275° F.
Make sure the bowl is scrupulously clean and the eggs have no trace of yolk. In a large glass or copper bowl, beat egg whites with an electric mixer until stiff peaks form. Add sugar, one tablespoon at a time with mixer running until the mixture is thick and glossy.
In a small bowl combine vanilla, lemon juice, and cornstarch until the cornstarch is completely dissolved, then add to the egg white mixture and blend until just combined.
Crumble up a sheet of parchment paper, this will help prevent the meringue from sticking to it. Flatten out the parchment. Place the parchment on a baking sheet and dust with cornstarch. You may need two baking sheets depending on the size.
Use an ice cream scoop to mound the egg white mixture onto the parchment in 6 or 12 mounds depending on the size of desired individual pavlovas. They will expand so be sure to leave space between the mounds. Use a soup ladle to form wells in the mounds. These wells will hold the whipped yogurt cream. Bake for 45 minutes to one hour depending on the size, and do not open door while baking. Then turn off the oven, open the door slightly, and let the meringue cool slowly in the oven for another hour.
How to Peel A Kiwifruit
Cut the ends off of a kiwifruit. Insert a grapefruit spoon between the fruit and the skin, slice the fruit in a circular motion to separate it from the skin. Turn the kiwifruit over and do the same on the other end. Slip the fruit from the skin.
How to Make Whipped Yogurt Cream
Whip heavy cream with powdered sugar (to taste) to form soft peaks. Fold in an equal amount of yogurt.
Place individual meringues on plates. Fill with whipped yogurt cream. Cut open a ripe passionfruit and scrape the pulp over the yogurt cream. Top with kiwifruit slices and fresh blackberries. Garnish with mint.
Crazy For Pavlova?
See My Other Pavlova Recipes Below
PAVLOVA ~ Filled with Elderflower Lemon Curd Yogurt, Elderflower Macerated Cherries, Blueberries, Blackberries, Raspberries for a Patriotic Party here
PAVLOVA ~ Blueberry, Lemon Curd with Limoncello, Greek Yogurt and visit our super-cool Down Under Party here
PAVLOVA ~ Blueberry, Raspberry, and Blackberry In Chai Lavender Syrup, Greek Yogurt and Mint and read about the Famous Ballerina here
PAVLOVA ~ Banana Split Style with Banana, Pineapple, Cherry, Hot Fudge, Peanut here
One thought on “Pavlova – A Light, Elegant, Gluten-Free Dessert”
Oh, I do love pavlovas and I set aside egg whites in the freezer just for these. Your version looks delicious.