Reviews (1) Add Rating & Review 18 Ratings 5 star values: 4 4 star values: 1 3 star values: 7 2 star values: 4 1 star values: 2 Martha Stewart Member Rating: 1 stars 12/28/2011 Warning- 200 degrees for 2 hours is not enough time to set a meringue of this size. After following these instructions, my meringue was sticky on the outside and raw in the center. I had to throw away and start again. After consulting some other recipes, including another Martha, I preheated the oven to 300 degrees, popped in the meringue and turned down the heat to 250 degrees for 2 hours. Then turned off temp and let cool in oven. It may have been a bit darker but the texture was perfect.
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Gallery Kiwi-Berry Pavlova Recipe Summary prep: 10 mins total: 5 hrs 45 mins Servings: 10
Ingredients Ingredient Checklist 1 cup sugar 1 tablespoon cornstarch 4 large egg whites, room temperature 1 teaspoon fresh lemon juice 1/4 teaspoon salt 1 cup heavy cream 1/2 teaspoon pure vanilla extract 3 kiwis, peeled, halved lengthwise, and thinly sliced crosswise 2 cups fresh raspberries
Gallery Kiwi-Berry Pavlova
Recipe Summary prep: 10 mins total: 5 hrs 45 mins Servings: 10
Gallery
Kiwi-Berry Pavlova
Kiwi-Berry Pavlova
Kiwi-Berry Pavlova
Recipe Summary prep: 10 mins total: 5 hrs 45 mins Servings: 10
Recipe Summary
prep: 10 mins total: 5 hrs 45 mins
Servings: 10
prep: 10 mins
total: 5 hrs 45 mins
prep:
10 mins
total:
5 hrs 45 mins
Servings: 10
10
Ingredients
Ingredients
- 1 cup sugar 1 tablespoon cornstarch 4 large egg whites, room temperature 1 teaspoon fresh lemon juice 1/4 teaspoon salt 1 cup heavy cream 1/2 teaspoon pure vanilla extract 3 kiwis, peeled, halved lengthwise, and thinly sliced crosswise 2 cups fresh raspberries
Directions
Preheat oven to 200, with rack in center. Line a large rimmed baking sheet with parchment paper; set aside. In a small bowl, whisk sugar and cornstarch until combined.
Make meringue: In a large mixing bowl, using an electric mixer on medium speed, beat egg whites, lemon juice, and salt until very frothy. Add 1 tablespoon sugar mixture every 30 seconds, until stiff, glossy peaks form, about 8 minutes total, scraping down sides of bowl halfway through.
Mound meringue onto prepared baking sheet; gently spread to a 9-inch circle, with a well in the center and a 1-inch raised border around the edge.
Bake until shell is crisp on the outside and marshmallowy on the inside, about 2 1/2 hours (reduce oven temperature to 175 if it starts to brown). Turn oven off; let meringue dry out in closed oven for another 2 1/2 hours, or up to overnight.
Just before serving, using an electric mixer, beat cream and vanilla in a medium bowl until soft peaks form. Fill shell with whipped cream, and top with fruit. To serve, use a serrated knife to cut into wedges.
Reviews (1)
Add Rating & Review 18 Ratings 5 star values: 4 4 star values: 1 3 star values: 7 2 star values: 4 1 star values: 2
Martha Stewart Member Rating: 1 stars 12/28/2011 Warning- 200 degrees for 2 hours is not enough time to set a meringue of this size. After following these instructions, my meringue was sticky on the outside and raw in the center. I had to throw away and start again. After consulting some other recipes, including another Martha, I preheated the oven to 300 degrees, popped in the meringue and turned down the heat to 250 degrees for 2 hours. Then turned off temp and let cool in oven. It may have been a bit darker but the texture was perfect.
Reviews (1)
Add Rating & Review 18 Ratings 5 star values: 4 4 star values: 1 3 star values: 7 2 star values: 4 1 star values: 2
Add Rating & Review
18 Ratings 5 star values: 4 4 star values: 1 3 star values: 7 2 star values: 4 1 star values: 2
18 Ratings 5 star values: 4 4 star values: 1 3 star values: 7 2 star values: 4 1 star values: 2
18 Ratings 5 star values: 4 4 star values: 1 3 star values: 7 2 star values: 4 1 star values: 2
5 star values: 4 4 star values: 1 3 star values: 7 2 star values: 4 1 star values: 2
Martha Stewart Member Rating: 1 stars 12/28/2011 Warning- 200 degrees for 2 hours is not enough time to set a meringue of this size. After following these instructions, my meringue was sticky on the outside and raw in the center. I had to throw away and start again. After consulting some other recipes, including another Martha, I preheated the oven to 300 degrees, popped in the meringue and turned down the heat to 250 degrees for 2 hours. Then turned off temp and let cool in oven. It may have been a bit darker but the texture was perfect.Martha Stewart Member
Rating: 1 stars 12/28/2011
Warning- 200 degrees for 2 hours is not enough time to set a meringue of this size. After following these instructions, my meringue was sticky on the outside and raw in the center. I had to throw away and start again. After consulting some other recipes, including another Martha, I preheated the oven to 300 degrees, popped in the meringue and turned down the heat to 250 degrees for 2 hours. Then turned off temp and let cool in oven. It may have been a bit darker but the texture was perfect.
Rating: 1 stars
All Reviews for Kiwi-Berry Pavlova
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All Reviews for Kiwi-Berry Pavlova
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
