Looking for a light, elegant dessert that’s perfect for summer entertaining? Look no further than Pavlovas topped with Kir Royale sorbet and fresh kiwis—a refreshing, colorful treat that’s as delightful to look at as it is to eat.
Start by whipping egg whites to stiff peaks, gradually adding sugar, a touch of cornstarch, vinegar, and vanilla to create glossy meringue. Baked low and slow, these delicate shells develop a crisp exterior and a soft, marshmallowy center. For the sorbet, blend crème de cassis, Champagne, and lemon juice, then freeze until smooth and scoopable.
To assemble, nestle a scoop of Kir Royale sorbet atop each meringue, add slices of juicy kiwi, and garnish with mint leaves or edible flowers for an extra pop of summer flair. The result is a sophisticated blend of textures and flavors—crunchy, creamy, tangy, and sweet.
Inspired by Chef Scott Biffin’s innovative take on this timeless dessert, this Pavlova variation is sure to impress. Whether served at a dinner party or a lazy afternoon picnic, it’s the perfect way to end a summer meal on a high note. Try it today and make it your signature seasonal delight!
