Mini Pavlovas with Kiwi Custard & Matcha Whipped Cream
The first of summer’s hosting was so sweet ft. Mini Pavlovas with SunGold Kiwi Custard & Matcha Whipped Cream… and a variety of edible flowers from the garden!!
Ingredients you’ll need:
- sungold kiwi
- eggs
- granulated cane sugar
- unsalted butter
- lemons
- vanilla extract
- cream of tartar
- heavy whipping cream
- powdered sugar
- matcha powder
How to Make a Sungold Kiwi Custard?
- Combine the very finely chopped kiwi, egg yolks, egg, sugar, and lemon juice in a saucepan. Whisk until very well combined.
- Place over medium heat. Continue stirring until the mixture has thickened, about 10-15 minutes.
- Remove from heat to stir in the butter. Stir in the vanilla once the butter has melted.
- Cover the surface with plastic wrap and store in the fridge to completely cool.
Can you Make Pavlovas in Advance?
It’s best to assemble the pavlovas only up to one hour in advance prior to serving; however, you can prep all components the day or two prior. The pavlovas can be prepped the day prior, and when stored properly, the kiwi custard can be prepped 1-3 days in advance.
Bake with me!
Mini Pavlovas with Kiwi Custard & Matcha Whipped Cream
Ingredients
For the SunGold Kiwi Custard:
- ½ cup Zespri SunGold Kiwi very finely chopped + more for decorating
- 3 Egg Yolks
- 1 large Egg
- ½ cup Granulated Cane Sugar
- Juice of 1 Lemon
- ¼ cup Unsalted Butter cubed
- 1 tsp. Vanilla Extract
For the Pavlovas:
- 6 COLD Egg Whites
- 1 1/2 cups Granulated Cane Sugar
- 1 tsp. Cream of Tartar
For Matcha Whipped Cream:
- 1 ½ cups Heavy Whipping Cream
- 1/3 cup Powdered Sugar
- 2-4 tbsp. Matcha Powder
- 1 tsp. Vanilla Extract
Instructions
- To Make the Pavlovas: Preheat oven to 225F. Line 1-2 large baking pans with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the cold egg whites, cream of tartar, and sugar. Beat on LOW for 2 minutes, then increase speed to beat for 5-6 minutes, or until stiff peaks.
- Transfer the mixture to a piping bag with a large tip. Work in batches, if needed. You can also use a spoon.
- Pipe 10-12 mounds onto the prepared baking pans.
- Bake for 45 minutes, then turn the oven OFF without opening the oven door. Keep the pavlovas in the oven for an additional 1 hour.
- To Make the Kiwi Custard: Combine the very finely chopped kiwi, egg yolks, egg, sugar, and lemon juice in a saucepan. Whisk until very well combined.
- Place over medium heat. Continue stirring until the mixture has thickened, about 10-15 minutes.
- Remove from heat to stir in the butter. Stir in the vanilla once the butter has melted.
- Cover the surface with plastic wrap and store in the fridge to completely cool.
- To Make the Matcha Whipped Cream: In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy whipping cream, vanilla, powdered sugar, and 2 tablespoons matcha powder. Whisk on LOW speed for 2-3 minutes, until thickened a little bit, then increase to Medium speed to beat until soft peaks. Add more matcha to desired taste.
- To Assemble: Add a generous spoonful of the kiwi custard into the centers of each pavlova, then pipe the matcha whipped cream on top, followed by another dollop of the kiwi custard. Garnish with edible flowers and thinly sliced Zespri SunGold Kiwi to enjoy within the hour!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This looks amazing! Wondering if I could make other fruit custards with this recipe? For instance, would love to make cherry flavor or blackberry flavor? Could I follow the same ratios but sub cherries for kiwis! I want to make this one but also would love to try other fruit combos as this is just gorgeous!
Oo yes, that sounds wonderful! I would do the same ratio! So excited to see what you make 🙂
The kiwi custard and the matcha whipped cream were both 10/10. Amazing flavors and textures. Super impressed with how these turned out. I’m definitely interested in using the kiwi custard in tarts or other desserts as well. I used vanilla bean paste in it and was thrilled with the result. Thank you for this lovely recipe. My best friend and I made it together for her birthday. 💕
Thank you, Jessica!!! I love that you and your best friend made it together too 🙂