Kiwi & Spirulina Pavlova
Indulge in the vibrant flavors of Kiwi & Spirulina Pavlova, a stunning dessert that transforms simple ingredients into an unforgettable treat. This light and airy meringue boasts a crisp outer shell with a soft center, beautifully topped with whipped cream and fresh kiwi slices. Perfect for any occasion, this pavlova is not just a feast for the eyes but also a tropical explosion of taste that will leave your guests wanting more.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Ingredients
Scale
- 4 large egg whites
- 1 cup caster sugar (200g)
- 1 tsp white vinegar
- 2 ripe kiwis, sliced
- 1 tbsp spirulina powder
- 1 cup heavy cream (240ml)
- Fresh mint leaves for garnish
Instructions
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a clean mixing bowl, whip egg whites until they form stiff peaks.
- Gradually add caster sugar while continuing to whip until fully dissolved and glossy.
- Gently fold in white vinegar and spirulina powder until just combined.
- Spoon the meringue mixture onto the prepared baking sheet, shaping it into a nest with slight peaks.
- Bake for about 90 minutes until crisp on the outside and soft inside. Turn off the oven and cool completely inside.
- Once cooled, whip heavy cream until soft peaks form and spread over the pavlova base.
- Decorate with kiwi slices and mint leaves before serving.
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 180
- Sugar: 20g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For best results, use room temperature egg whites to achieve maximum volume. Feel free to substitute kiwi with other fruits like strawberries or passionfruit for different flavor profiles. To maintain crispness, store leftovers in an airtight container at room temperature.