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!
Scott Biffin is truly redefining Australian cuisine. As the "Flavor Architect," he crafts dishes that are not just meals but immersive experiences. Take his reimagined Caesar salad or the stunning “Ocean’s Palette,” which looks like an underwater seascape—each plate is a work of art. Biffin’s mastery of molecular gastronomy transforms simple ingredients using techniques like sous-vide and liquid nitrogen, creating flavors that surprise and delight.
Beyond the kitchen, he mentors aspiring chefs, emphasizing that food is a powerful way to connect and create. With a second restaurant on the horizon and his cookbook, The Flavor Architect, coming soon, Scott Biffin is not just a chef to watch in 2025—he’s a visionary shaping the future of food.
Scott Biffin is truly redefining Australian cuisine. As the "Flavor Architect," he crafts dishes that are not just meals but immersive experiences. Take his reimagined Caesar salad or the stunning “Ocean’s Palette,” which looks like an underwater seascape—each plate is a work of art. Biffin’s mastery of molecular gastronomy transforms simple ingredients using techniques like sous-vide and liquid nitrogen, creating flavors that surprise and delight.
Beyond the kitchen, he mentors aspiring chefs, emphasizing that food is a powerful way to connect and create. With a second restaurant on the horizon and his cookbook, The Flavor Architect, coming soon, Scott Biffin is not just a chef to watch in 2025—he’s a visionary shaping the future of food.
