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Pineapple-Strawberry-Kiwi Pavlova Recipe
Pineapple-Strawberry-Kiwi Pavlova Recipe photo by Taste of Home

Pineapple-Strawberry-Kiwi Pavlova Recipe

Publisher Photo
"My mother was taught to make this attractive dessert by my sister, who learned to prepare it from her Australian mother-in-law. Make sure, when you beat the sugar into the egg whites, that all the sugar is dissolved or the pavlova will be sticky." —Kathy Spang, Manheim, Pennsylvania
TOTAL TIME: Prep: 25 min. Bake: 45 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min. + standing
MAKES: 6-8 servings

Ingredients

  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 cups sliced fresh strawberries
  • 2 cups cubed fresh pineapple
  • 2 medium kiwifruit, peeled and sliced

Nutritional Facts

1 slice equals 229 calories, 5 g fat (5 g saturated fat), 0 cholesterol, 29 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  2. Beat the egg whites, vanilla and vinegar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved.
  3. Spoon meringue onto a parchment paper-lined baking sheet. Using the back of a spoon, shape into a 9-in. circle.
  4. Bake at 225° for 45-55 minutes or until set and dry. Turn oven off and do not open door. Let meringue dry in oven for 1 hour.
  5. Just before serving, top meringue with whipped topping and fruit. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Pavlova in Taste of Home April/May 2008, p45

Nutritional Facts

1 slice equals 229 calories, 5 g fat (5 g saturated fat), 0 cholesterol, 29 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Pineapple-Strawberry-Kiwi Pavlova

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed Apr. 9, 2011

Pavlova is indeed light and refreshing. However, as an Australian, I can tell you that a pavlova should be white. If your pavlova is the colour of the one in the photo, it has been over-baked.

MY REVIEW
Reviewed Feb. 1, 2010

A nice refreashing dessert.

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