Strawberry Kiwi Pavlova with Agave Sweetened Cream

My husband’s mother is from Australia and his father from New Zealand.   The most celebrated dessert reining from down under is “Pavlova” named after the beautiful dancer Anna Pavlova.   Our family often serves this dessert at birthday parties, Passover, and dinner parties.  Aunt Lynette is the ultimate Pav maker and I owe this recipe to her.  I made a few changes to reduce the sugar in both the meringue cake and the cream topping.   Here is Anna Pavlova in a beautiful meringue like ballet tutu, quite resembling the cake itself.   I hope you enjoy this light and elegant dessert as much as we do.

Anna Pavlova (Photo credit: Wikipedia)

Ingredients:

5 large egg whites, room temperature

Pinch of salt

1 cup superfine sugar

2 teaspoons cream of tartar

1 tablespoon corn starch

2 teaspoons white-wine vinegar

1 teaspoon pure vanilla extract

1 cup heavy cream, whipped

1 teaspoon agave nectar

1 teaspoon vanilla

Strawberries and kiwis

Directions:

1. Preheat oven to 300 degrees.  There are two ways to bake Pavlova, one is free form on parchment paper and baking sheet, the other is in a spring form pan with a removable collar.  For free form look, use an 8-inch bowl as a guide, and trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.   Form spring form pan, lightly grease entire plan and dust with cornstarch, set aside.

2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar one tablespoon at a time, beating until meringue is stiff and glossy. Sprinkle in cornstarch and cream of tartar and continue whipping until stiff.  Add vinegar, and vanilla; gently fold to combine.

3. For free form look, mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges.  For spring form pan, gently spread mixture in pan using spatula. Transfer to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.

4. Turn off oven and let meringue cool completely in oven with oven door slightly ajar.

5. Beat heavy whipping cream in mixer.  Add 1 teaspoon agave nectar and 1 teaspoon vanilla.  When meringue is cool and completely dry, top with whipped cream and arrange kiwis and strawberries on top.