This tart and tropical fruit pavlova recipe comes to us from Paris chef Alexia Duchêne. She typically serves the dish individually plated. If you prefer a family-style presentation, arrange the meringues on a serving platter or bowl and layer with the fruit and yogurt cream. Stored in an airtight container, leftover meringues will keep for up to 2 weeks.
This recipe is adapted from Duchêne’s cookbook, La Cuisine D’Alexia: Mes Recettes & Conseils Pour Cuisiner Comme une Cheffe à La Maison.
Featured in “The 26-Year-Old Chef Leading a New Wave of French Cuisine.”
- 3 large egg whites
- 1 cup plus 1 Tbsp. superfine sugar, divided
- 1⁄2 cup plus 2 Tbsp. confectioners’ sugar
- 1 1⁄2 tsp. potato starch
- 1 1⁄2 cups heavy cream
- 3 1⁄4 cups plain full-fat yogurt
- 8 medium kiwis (2 lb. 4 oz.), peeled and coarsely chopped
- Fresh dill, for garnish
- Extra-virgin olive oil, for drizzling
- Preheat the oven to 250°F. Line 2 large rimmed baking sheets with parchment paper and set aside.
- In the bowl of a stand-mixer fitted with a whip attachment, beat the egg whites on high speed just to medium-stiff peaks, about 2 minutes. With the mixer still running, gradually add ⅓ cup plus 1 tablespoon superfine sugar, and continue beating on high speed until the meringue is smooth and glossy, about 1 minute more. Turn the mixer off and remove the whip attachment. Sift the confectioners’ sugar and potato starch over the meringue and use a silicone spatula to gently fold together. Fill a piping bag or a large, zip-top freezer bag with the meringue, cut off the tip, then pipe 2-inch circles onto the lined baking sheet, leaving at least 2 inches between each circle.Transfer to the oven and bake until puffed and slightly golden, about 35 minutes. Set aside to cool to room temperature.
- Meanwhile, in a medium bowl, whisk together the cream and the remaining ⅔ cup superfine sugar to soft peaks. Add the yogurt and whisk just to combine.
- Immediately before serving, break or slice 8 meringues in half, reserving the rest in an airtight container for another use. Divide the pieces among 8 dessert plates; add a generous dollop of yogurt cream in the center of each plate, top with some of the kiwi and a few sprigs of fresh dill, drizzle with olive oil, and serve.