Mock pavlova

Mock Pavlova Recipe with Kiwis from Australia and New Zealand

Region / culture: Australia, New Zealand | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Mock pavlova is a delicious and light dessert that is perfect for those looking for a low-carb option. This recipe is a great alternative to the traditional pavlova, as it uses sweetener instead of sugar. The addition of kiwi fruit adds a refreshing and tangy twist to this classic dessert.

History

Pavlova is a popular dessert that originated in Australia or New Zealand, named after the Russian ballerina Anna Pavlova. This mock pavlova recipe is a low-carb version of the traditional dessert, making it suitable for those following a low-carb or diabetic diet.

Ingredients

4 egg whites, at room temperature
sweetener, equivalent to
1 tsp
1 pinch of salt
2 tsp of cornstarch
1 tsp of vanilla
1 tsp of vinegar
2 kiwis

How to prepare

Ensure that the eggs are fresh and at room temperature.
Consider using kiwi fruit as a garnish.
Prepare a piece of kitchen parchment.
In a bowl, beat the egg whites until foamy.
Add the sweetener and salt, and continue beating.
Beat in the cornstarch, vanilla, and vinegar until soft peaks form.
Work quickly and be careful not to overbeat.
Rinse a piece of kitchen parchment with water and place it on a baking pan.
Pile the egg white mixture onto the parchment, forming a 1.5 inch high circle.
Bake at 250°F for 1 hour or until firm.
Remove from the oven and let it cool in the pan.
Invert the pavlova onto a platter and peel off the parchment paper.
Peel and slice the kiwis crosswise into circles, leaving some whole or cutting some in half.
Arrange the kiwi slices in attractive designs on top of the pavlova.
Cut the pavlova into four portions.
Serve cold.
Nutrients for 1 serving: Calories: 48, Exchanges: 0.5 lean meat; 0.5 fruit, Sodium: 79 g, Fat: negligible, Cholesterol: 0 mg, Fiber: 1 g, Carbohydrate: 8 g, Potassium: 196 mg, Protein: -

Variations

Add other fruits such as berries or mango for a different flavor profile.
Top with whipped cream or yogurt for added creaminess.
Drizzle with a sugar-free syrup for extra sweetness.

Cooking Tips & Tricks

Ensure that the eggs are fresh and at room temperature for the best results.

- Be careful not to overbeat the egg whites, as this can affect the texture of the pavlova.

- Use kiwi fruit as a garnish for a refreshing and tangy flavor.

- Bake the pavlova at a low temperature to ensure that it cooks evenly and does not brown too quickly.

Serving Suggestions

Serve the mock pavlova cold, topped with fresh kiwi fruit slices for a refreshing and tangy flavor.

Cooking Techniques

Beating the egg whites until soft peaks form is crucial for the texture of the pavlova.

- Baking at a low temperature ensures that the pavlova cooks evenly and does not brown too quickly.

Ingredient Substitutions

You can use sugar instead of sweetener if preferred.

- Other fruits such as strawberries or pineapple can be used as a garnish.

Make Ahead Tips

Mock pavlova can be made ahead of time and stored in an airtight container in the refrigerator. Add the kiwi fruit slices just before serving.

Presentation Ideas

Arrange the kiwi fruit slices in an attractive design on top of the pavlova for a visually appealing presentation.

Pairing Recommendations

Mock pavlova pairs well with a cup of tea or coffee for a light and refreshing dessert.

Storage and Reheating Instructions

Store any leftover mock pavlova in an airtight container in the refrigerator. It is best served cold and does not need to be reheated.

Nutrition Information

Calories per serving

Each serving of mock pavlova contains approximately 48 calories.

Carbohydrates

Each serving of mock pavlova contains approximately 8 grams of carbohydrates.

Fats

Mock pavlova is a low-fat dessert, with negligible fat content per serving.

Proteins

Each serving of mock pavlova contains a small amount of protein.

Vitamins and minerals

Kiwi fruit is a good source of vitamin C, potassium, and fiber, adding a nutritional boost to this dessert.

Alergens

This recipe contains eggs.

Summary

Mock pavlova is a low-carb, low-fat dessert that is perfect for those looking for a healthier alternative to traditional pavlova. The addition of kiwi fruit adds a refreshing and nutritious twist to this classic dessert.

Summary

Mock pavlova is a delicious and light dessert that is perfect for those looking for a low-carb option. This recipe is easy to make and can be customized with different fruits or toppings. Enjoy this refreshing and tangy dessert for a guilt-free treat!

How did I get this recipe?

I have a strong memory of the first time I saw this recipe. I was just a young girl, barely tall enough to reach the kitchen counter, watching my own grandmother create a beautiful dessert called mock pavlova. I was fascinated by the way she deftly whipped egg whites into stiff peaks, gently folding in sugar and vinegar to create a glossy meringue.

As I stood there, in awe of her culinary skills, my grandmother began to tell me the story of how she learned to make mock pavlova. It was a recipe that had been passed down through her family for generations, originating from a distant relative who had immigrated to Australia in the early 1900s.

According to family lore, this relative had been invited to a grand dinner party where the hostess served a famous dessert called pavlova. The relative was so enchanted by the light and airy meringue topped with fresh fruit that she begged the hostess for the recipe.

However, when the relative returned home and attempted to recreate the pavlova, she discovered that she was missing a key ingredient – cornflour. Undeterred, she improvised by substituting in flour instead, creating a slightly denser but equally delicious dessert that became known as mock pavlova.

Over the years, the recipe had been passed down through the generations, with each cook adding their own touch to the dish. And now, it was my turn to learn the secret behind this beloved family recipe.

As my grandmother continued to whisk the meringue, she explained the importance of incorporating the sugar gradually to ensure a stable and shiny mixture. She then added a splash of vinegar to help stabilize the egg whites and prevent them from collapsing.

After spooning the meringue onto a baking sheet and shaping it into a nest-like structure, my grandmother popped it into the oven to bake. The sweet aroma of caramelizing sugar filled the kitchen, making my mouth water in anticipation.

Once the meringue had baked to a golden perfection, my grandmother removed it from the oven and allowed it to cool. Then came the fun part – topping the mock pavlova with whipped cream and an assortment of fresh berries. The contrast of the crisp meringue, creamy whipped cream, and juicy berries was a symphony of flavors and textures that never failed to impress.

As I took my first bite of the mock pavlova, I understood why this recipe had stood the test of time. It was a simple yet elegant dessert that captured the essence of summer in every bite. The crunchy meringue gave way to a soft and marshmallow-like interior, while the tangy vinegar and sweet berries provided a delightful contrast of flavors.

From that moment on, mock pavlova became a staple in my own recipe repertoire. I would whip up a batch whenever I wanted to impress guests or simply indulge in a sweet treat. And each time I made it, I would think back to that day in my grandmother's kitchen, learning the art of mock pavlova from a woman who had inherited the recipe from generations past.

Now, as I pass on the recipe to my own grandchildren, I hope that they will appreciate the history and tradition behind this beloved dessert. And who knows – perhaps one day, they too will stand in their own kitchen, whisk in hand, teaching the next generation how to make mock pavlova.