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    You are in: Home / Dessert / Strawberry Kiwi Pavlova Recipe
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    Strawberry Kiwi Pavlova

    Strawberry Kiwi Pavlova. Photo by Chef Jean

    1/2 Photos of Strawberry Kiwi Pavlova

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    Elmotoo's Note:

    A simple recipe dressed up! Developed for RSC #14. I used Creme Fraiche #83813 for the creme fraiche.

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    Ingredients:

    Servings:

    Units: US | Metric

    Meringue

    Cream filling

    Toppings

    Directions:

    1. 1
      Preheat the oven to 275°F
    2. 2
      Beat egg whites with cream of tartar until soft peaks form, adding sugar 1TB at a time. Beat in vanilla.
    3. 3
      On foil or parchment lined baking sheet, spread meringue into a 10" circle, pushing up edges to form a well in the middle. Bake for 1 1/2 hours or until firm to the touch. Turn off oven & leave meringue inside to dry.
    4. 4
      Remove meringue to a serving platter.
    5. 5
      While cream is whipping, combine marshmallow creme & creme fraiche. Fold in whipped cream. Spread this mixture over the cooled meringue.
    6. 6
      Decoratively arrange the sliced kiwi & strawberries. Drizzle nutella over top & sprinkle with dried cranberries.

    Ratings & Reviews:

    • on August 21, 2009

      55

      This is my favorite RSC #14 entry (that I tried at least ;))! I am so glad I went ahead and made this! The creamy filling was perfect, just the right amount of sweet. The fruit was delicious, but I would have used more than the recipe stated and the nutella on top was the best part! I will use less sugar and vanilla in the meringue next time, but that is just a personal preferance :) Good luck in the contest!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2014

      Jostlori, it is really important to allow the Pavlova to cool completely in the oven with the door shut, or if your room is warm, with the oven door ajar. This will take many hours, so I usually leave it in there over night. If it is removed to soon, you will get the result that you did. Your location and humidity should not matter, however if removed to soon the humidity will have a serious detrimental effect on the meringue.<br/><br/>This is a fabulous recipe Elmotoo. I replaced the Nutella with grated chocolate as I am not fond of Nutella. It turned out to be a perfect and tasty variation on the traditional Pavlova. :) Thank you for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2012

      45

      I'm thinking this recipe deserves the five stars, because the flavors were great (especially liked the yummy filling!), but it didn't turn out for me. Most likely, because I live in Costa Rica on the ocean, and I think the humidity affected the results. It looked great after the initial baking, but it turned out gooey and chewey after the cool down. Still, I put it together and while it' wasn't the best looking dessert I've ever made, it was tasty. I agree with Chef Jean that the Nutella was a great addition! The only change I made was using some sliced and toasted almonds on top, since I didn't have any cranberries. Thanks, Elmotoo. I'll try this recipe again when I go to California for Christmas!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Strawberry Kiwi Pavlova

    Serving Size: 1 (123 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 316.9
     
    Calories from Fat 162
    51%
    Total Fat 18.0 g
    27%
    Saturated Fat 11.6 g
    58%
    Cholesterol 61.1 mg
    20%
    Sodium 51.4 mg
    2%
    Total Carbohydrate 37.0 g
    12%
    Dietary Fiber 0.9 g
    3%
    Sugars 29.7 g
    119%
    Protein 2.8 g
    5%

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