Pineapple-Strawberry-Kiwi Pavlova Recipe

4.5 2 2
Pineapple-Strawberry-Kiwi Pavlova Recipe
Pineapple-Strawberry-Kiwi Pavlova Recipe photo by Taste of Home
Publisher Photo

Pineapple-Strawberry-Kiwi Pavlova Recipe

Read Reviews
4.5 2 2
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + standing

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

Directions

Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Beat until foamy. Add vanilla and vinegar; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Spoon meringue onto a parchment paper-lined baking sheet. Using the back of a spoon, shape into a 9-in. circle. 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.
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: 229 calories, 5g fat (5g saturated fat), 0 cholesterol, 29mg sodium, 42g carbohydrate (36g sugars, 2g fiber), 3g protein.

  • 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
  1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Beat until foamy. Add vanilla and vinegar; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
  2. Spoon meringue onto a parchment paper-lined baking sheet. Using the back of a spoon, shape into a 9-in. circle. 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.
  3. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPineapple-Strawberry-Kiwi Pavlova

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
LianeLinstead User ID: 940078 103995
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
krystaljoy User ID: 4390151 172882
Reviewed Feb. 1, 2010

"A nice refreashing dessert."

Loading Image