Mini pavlove with dehydrated kiwi fruit and pomegranate is a recipe with distant origins: pavlova is in fact a cake dedicated by an Australian pastry chef to the homonymous Russian ballerina Anna Pavlova who was on tour in Australia and New Zealand: admiring her, the pastry chef wanted to create a cake as light as her steps and as white as her stage clothes.
We decided to decorate this cake with dehydrated green kiwis, because kiwi makes you think of those faraway lands!
Actually Vitaina Dehydrated Green Kiwis, before being dehydrated at low temperatures, are carefully selected from local biodynamic crops!
The mini pavloves are a single-portion variant easier to share with friends and diners: the ideal dessert for a refined and impressive end of meal!
What to do to prepare the mini pavlove with Dehydrated Green Kiwi:
Whip egg whites to stiff peaks with salt, add half the sugar and continue beating until the mixture is glossy.
Incorporate the remaining sugar, lemon zest and juice and continue beating until the mixture is very stiff.
Divide the mixture into 6 portions, spread them on a baking sheet lined with baking paper forming 6 discs of about 10 cm in diameter each and try to raise the edge slightly with a spatula. Bake the pavloves for about 90 minutes at 120 ° C and let them dry for about 20 minutes in the oven off, keeping the door open.
Stuff the inside with whipped cream, kiwi slices and pomegranate seeds.