Strawberry Kiwi Pavlova

READY IN: 2hrs
Recipe by Elmotoo

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

Top Review by Chef Jean

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!

Ingredients Nutrition

Directions

  1. Preheat the oven to 275°F
  2. Beat egg whites with cream of tartar until soft peaks form, adding sugar 1TB at a time. Beat in vanilla.
  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. Remove meringue to a serving platter.
  5. While cream is whipping, combine marshmallow creme & creme fraiche. Fold in whipped cream. Spread this mixture over the cooled meringue.
  6. Decoratively arrange the sliced kiwi & strawberries. Drizzle nutella over top & sprinkle with dried cranberries.

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