Kiwi & Pomegranate Pavlova

A pavlova is a baked meringue shell topped with fruit or sauce. (And yes, it’s named after a Russian ballerina.) Pavlovas are very simple to make, yet never fail to impress. I topped this one with a kiwi pureé, diced mangoes, and pomegranate seeds. It’s a flavorful, visually-stunning dessert…and it’s fat-free! Not only that, kiwis are rich in omega-3s (contained in the seeds), mangoes owe their bright orange color to the presence of beta-carotene (which we convert to vitamin A), and all three fruits are good sources of vitamin C. This recipe is sized for one or two, but simply double or triple amounts as needed.

Preheat oven to 275 degrees F. Cover a baking sheet with parchment paper and set aside.

In a medium bowl (use a large one if you’re using more eggs), whip 1 egg white with 1/8 tsp. cream of tartar and 1/4 tsp. vanilla. When the peaks are getting stiff, gradually whip in 1/4 cup superfine sugar. (If you don’t have superfine, that’s okay–you’ll just have a slightly-grainier end result.)

You’ll know the mixture has become a meringue when the whites become glossy and the peaks stand up stiffly after you pull away the beater. At this point, you can either use a spatula to mound 8-inch circles of meringue on the pan or you can pipe it out with a pastry bag to create a more uniform shape. Bake for an hour, then leave it in the oven to cool. If you want a more dried-out meringue, bake it for 2 hours at 200 degrees F.

While the meringue is baking, prepare the kiwi pureé by blending peeled and cubed kiwi in a food processor with a squirt of lime juice. Dice mango and remove the pomegranate seeds as described in the “Pomegranate & Almond Salad” recipe. Leave fruit in the refrigerator and meringue in the oven until you’re ready to serve the pavlova. At that point, drizzle the pavlovas with the pureé and top with the diced mango and pomegranate seeds.

Enjoy!

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Tags: dessert, kiwi, mango, pavlova, pomegranate