A simple ingredient list and no need for special cooking equipment or abilities are the goals of this spicy bison lasagna dish. To make the dish as hot as you like, adjust the peri-peri sauce.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 1 pavlova |
Ingredients
- 4 large egg whites
- 1 ¼ cups white sugar
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 pint heavy cream
- 6 kiwi, peeled and sliced
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Line a baking sheet with parchment paper; draw a 9-inch circle on the parchment paper.
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- Beat egg whites in a large bowl until stiff but not dry. Gradually add sugar, about 1 tablespoon at a time, beating well after each addition. Continue beating until thick and glossy.
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- Gently fold in cornstarch, vanilla extract, and lemon juice.
- Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge and build the edge slightly. This should leave a slight depression in the center.
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- Bake in the preheated oven until meringue is dry and sounds hollow when tapped, about 1 hour. Cool on a wire rack.
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- Beat heavy cream in a medium bowl until stiff peaks form; set aside. Remove meringue from the parchment paper and place on a flat serving plate.
- Fill center of meringue with whipped cream and top with kiwi slices.
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- Top with fruit and enjoy!
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- You can substitute kiwi with other fruit, like sliced strawberries, pineapple, and mango. If you prefer sweetened whipped cream, add 2 teaspoons of sugar while whipping the cream.
- Please note the different recipe name, differences in ingredient amounts and yield, as well as the addition of papaya and blood orange when using the magazine version of this recipe.
Nutrition Facts
| Calories | 373 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 14 g |
| Sodium | 52 mg |
| Sugars | 37 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious and easy to make
I had never made meringue, before, but this recipe is wonderful!! I baked it in a pan that was too small, though, so my meringue was a little bit gooey. (But it still tasted yummy. )
I have made this MANY times – it’s always a winner! I usually do fresh berries, sometimes with the kiwi and sometimes without kiwi. It’s the perfect gluten free dessert.
The temp is too high. They burn in my oven. I’ve always baked at 275
I’ve saved this recipe for a while now, the local bakery sells mini pavlovas for $12 a piece and figured, I can make this! And omg… I did. And it was so easy and so heavenly, so light, so soft, mm so good! My kids love it because Bluey loves it
I would recommend letting the meringue in the oven to cool because when I took mine out it deflated and caved in, but otherwise, it was GREAT!
I first had Pavlova at a friend’s birthday dinner. Wow! Now that I’ve used this recipe at home, it’s become my standard dessert for impressing my dinner guests. And when I offer to make dessert for a dinner party, they always ask for Pavlova. This is easy, delicious, and popular. I left my meringue in the oven to cool off. As it was a foggy day, I wanted to ensure the meringue would not fall. So leaving it in the oven was the perfect solution to keep it from being affected by the weather. When I assembled it, the meringue was perfectly crispy.
I enjoyed making this pavlova with help from my nieces we had great fun folding in the sugar carefully. Lovely end result.
I did pre-mix the cornstarch, vanilla, and lemon juice ahead of adding it to the egg whites and sugar. It cracked but who cares! Yum! I added vanilla and sugar to my whipped cream and it still wasn’t too sweet.
I have used this recipe so many times! Everyone loves them so much and they are so versatile and work great for any occasion. I also like to leave the meringue with oven off but cooling after baking so they can dry further and become fully melt in your mouth! I made them into a tree for a Christmas party and everyone ate it within seconds.
nicde
Easy indeed
Make six smaller pavlovas. Next time try 8-10 for small individual servings. The six werevookedat50 minutes. Will decrease sugar by 1/4c or more next time. I used it with strawberry’s and strawberry sauce by Chef John so did not sweeten the whipped cream
I had to make this more than once before I got it quite right, but it is worth it. I just added 0.5tsp baking powder, it doesn’t change the taste, but it gives a much firmer structure which is lovely. Practice it a couple of times, don’t expect to get it perfect on the first attempt.
So easy and delicious. Always use vinegar, the lemon juice makes a slight difference. Very good.
Very easy to make and delicious! I left mine in the oven overnight to cook and the crust was a little chewy, might have been too long?
I come from Scotland and always find that Pavlova Made when it is windy does not rise. The elevation is some 5000 feet. This Pavlova had NO problem making, cooking, whipping, topping with strawberries and of course, eating with great enjoyment. The recipe states for 8 but with 7 persons you will get a wee second helping. Simple to create and looks fantastic is always a hit (except if you’re cutting out sugar!
I have been making Pavlova for year got the recipe from a Australian. I did not use parchment paper just wet the plate down with cold water and piled on the pavlova. You serve it on this plate. Recipe was the same. Thanks.
Pavlova takes patience but it’s so worth it! Such a unique and impressive dessert.
It Cracked Beautifully, tasted crunchy on the outside and marshmallow on the inside. I added a little lemon juice to the meringue just to accent the egg whites, but other than that I didn’t need to change anything.
I, like others thought it was too sweet and I cut the sugar to one cup. My husband has pre diabetes and wouldn’t touch it. It also fell in the middle. I am going to make it again and this time try Splenda so my husband can try it and use 5 eggs so it is a little thicker in the middle. We shall see!! It was easy to make!