Yogurt and Fruit Pavlova with Olive Oil and Fresh Dill
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.
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Cooking tools:
- Stand mixer
- Piping bag
- Sifter
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Spatula
- Zip-top bag
- Airtight container
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Dessert plate
- Serving platter
- Serving bowl
Ingredients
- 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
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