Yogurt and Fruit Pavlova with Olive Oil and Fresh Dill | Saveur
Tart kiwi, botanical herbs, and grassy olive oil balance the bracing sweetness of meringue in this easy yet elegant fruit pavlova from chef Alexia Duchêne.
Ingredients
- 3 large egg whites
- 1 cup plus 1 Tbsp. superfine sugar, divided
- <sup>1</sup>⁄<sub>2</sub> cup plus 2 Tbsp. confectioners’ sugar
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. potato starch
- 1 <sup>1</sup>⁄<sub>2</sub> cups heavy cream
- 3 <sup>1</sup>⁄<sub>4</sub> 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
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