This classic Kiwi Pavlova features a crisp meringue shell with a soft, fluffy interior, topped with whipped cream and fresh summer fruit. It’s a light and delightful dessert that’s perfect for any occasion!
Yield: 12 slices
Prep Time: 20 minutes
Cook Time: 50 minutes
Additional Time: 6 hours
Total Time: 7 hours 10 minutes
Ingredients
For the Pavlova:
6 egg whites
1 ¼ cups / 250g white sugar
2 tsp corn flour / corn starch
1 tsp white vinegar
1 tsp vanilla extract
For Toppings:
1 ¼ cups / 300ml heavy whipping cream
Fresh fruit (e.g., berries, kiwi, passion fruit)
Optional: Berry coulis (made from frozen fruit)
Instructions
Preheat Oven:
Preheat your oven to 130°C / 260°F. Line a baking sheet with parchment paper.
Prepare Meringue:
In the bowl of a stand mixer or a large bowl if using a hand mixer, add the 6 egg whites. Ensure no traces of egg yolk are present as they will prevent proper whipping.
Beat the egg whites on medium speed until soft peaks form (about 2-3 minutes).
Gradually add 1 tbsp of sugar at a time, continuously whipping the egg whites. This should take around 5 minutes.
Continue beating on medium speed for another 5-7 minutes. The egg whites should be thick and glossy. Check for dissolved sugar by rubbing a small amount between your fingers. If any sugar remains, continue beating until dissolved.
Incorporate Additions:
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