Pavlova with Kiwifruit & Pawpaw
Try our Pavlova with Kiwifruit & Pawpaw – a tasty twist on the Kiwi classic! Topped with in-season summer fruits, this recipe is the perfect dessert for the festive season.
Ingredients
Base
- 400 grams chickpeas
- 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons xanthan gum
- 1 cup caster sugar
- 1 tablespoons cornflour
- 1 teaspoons vanilla extract
Pavlova
- 4 green kiwifruit, sliced
- 1/2 pawpaw, deseeded and sliced
- 600 mL coconut vanilla yoghurt
- 2 tablespoons mint leaves
Base
- 400 grams chickpeas
- 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons xanthan gum
- 1 cup caster sugar
- 1 tablespoons cornflour
- 1 teaspoons vanilla extract
Pavlova
- 4 green kiwifruit, sliced
- 1/2 pawpaw, deseeded and sliced
- 600 mL coconut vanilla yoghurt
- 2 tablespoons mint leaves
- Step 1 of 6Preheat the oven to 150°C (170°C fan-forced). Draw a 20cm circle onto 2 sheets of baking paper. Turn over and place each on a baking tray.
- Step 2 of 6Drain liquid from chickpeas into a mixing bowl. Using an electric mixer, beat liquid with cream of tartar and ½ tsp xanthan gum for 10 minutes or until stiff peaks form. Continue beating while gradually adding sugar, 1 spoon at a time, until the mixture is thick and glossy. Add cornflour, vanilla, and the rest of the xanthan gum and continue to beat until combined.
- Step 3 of 6Divide the mixture evenly onto baking paper and spread with a palette knife to cover circles. Smooth sides.
- Step 4 of 6Bake for 20 minutes. Reduce the oven to 120°C and bake for a further 1 hour 45 minutes or until crisp and dry. Remove from the oven and cool completely.
- Step 5 of 6Peel kiwifruit. Process 1 1/2 kiwifruit in a small food processor until almost smooth. Slice the remaining kiwifruit and the pawpaw.
- Step 6 of 6Top each meringue with yoghurt and arrange on top of each other. Top with kiwi slices, pawpaw, and mint leaves (optional). Drizzle over purée (optional) and serve.
Method
- Step 1 of 6Preheat the oven to 150°C (170°C fan-forced). Draw a 20cm circle onto 2 sheets of baking paper. Turn over and place each on a baking tray.
- Step 2 of 6Drain liquid from chickpeas into a mixing bowl. Using an electric mixer, beat liquid with cream of tartar and ½ tsp xanthan gum for 10 minutes or until stiff peaks form. Continue beating while gradually adding sugar, 1 spoon at a time, until the mixture is thick and glossy. Add cornflour, vanilla, and the rest of the xanthan gum and continue to beat until combined.
- Step 3 of 6Divide the mixture evenly onto baking paper and spread with a palette knife to cover circles. Smooth sides.
- Step 4 of 6Bake for 20 minutes. Reduce the oven to 120°C and bake for a further 1 hour 45 minutes or until crisp and dry. Remove from the oven and cool completely.
- Step 5 of 6Peel kiwifruit. Process 1 1/2 kiwifruit in a small food processor until almost smooth. Slice the remaining kiwifruit and the pawpaw.
- Step 6 of 6Top each meringue with yoghurt and arrange on top of each other. Top with kiwi slices, pawpaw, and mint leaves (optional). Drizzle over purée (optional) and serve.
Nutrition per serving
945 Kilojoules
Protein2 grams
Fat9 grams
Carbs34 grams
Sugars31 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat the oven to 150°C (170°C fan-forced). Draw a 20cm circle onto 2 sheets of baking paper. Turn over and place each on a baking tray.
- Step 2 of 6Drain liquid from chickpeas into a mixing bowl. Using an electric mixer, beat liquid with cream of tartar and ½ tsp xanthan gum for 10 minutes or until stiff peaks form. Continue beating while gradually adding sugar, 1 spoon at a time, until the mixture is thick and glossy. Add cornflour, vanilla, and the rest of the xanthan gum and continue to beat until combined.
- Step 3 of 6Divide the mixture evenly onto baking paper and spread with a palette knife to cover circles. Smooth sides.
- Step 4 of 6Bake for 20 minutes. Reduce the oven to 120°C and bake for a further 1 hour 45 minutes or until crisp and dry. Remove from the oven and cool completely.
- Step 5 of 6Peel kiwifruit. Process 1 1/2 kiwifruit in a small food processor until almost smooth. Slice the remaining kiwifruit and the pawpaw.
- Step 6 of 6Top each meringue with yoghurt and arrange on top of each other. Top with kiwi slices, pawpaw, and mint leaves (optional). Drizzle over purée (optional) and serve.