Kiwifruit Pavlova
Ingredients
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- 4 large egg whites
- 1 cup superfine sugar (caster)
- 2 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 4 kiwifruit – peeled and sliced
Instructions
1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment and trace an 8–9 inch (20–23 cm) circle; flip the parchment so the tracing is underneath.
2. In a very clean bowl, beat the egg whites on medium speed until soft peaks form, 2–3 minutes. Increase to medium-high and add the superfine sugar gradually, 1–2 tablespoons at a time, beating until the meringue is very thick and glossy and no sugar grit remains when rubbed between your fingers, 7–10 minutes total.
3. Sprinkle the cornstarch over the meringue, add the white vinegar and vanilla extract, and gently fold just until evenly combined.
4. Spoon the meringue onto the parchment within the circle. Smooth the sides and create a shallow well in the center for the topping.
5. Place the tray in the oven and immediately reduce the temperature to 250°F (120°C). Bake until the shell is dry to the touch, pale, and lifts slightly from the parchment, 70–80 minutes. Turn the oven off and let the pavlova cool inside with the door closed for 60 minutes to set and minimize cracks.
6. Shortly before serving, whip the heavy cream with the powdered sugar to soft peaks, 2–3 minutes.
7. Carefully transfer the pavlova to a serving plate. Top with the whipped cream and arrange the sliced kiwifruit over the top. Serve the same day for best texture.
Kiwifruit Pavlova is a showpiece dessert with a crisp, delicate shell and a soft, marshmallow-like interior, crowned with cool, lightly sweet whipped cream and tangy slices of green kiwifruit. The contrast of textures—shattering exterior, creamy middle, and juicy fruit—makes each bite airy yet indulgent. Its clean flavors highlight the fragrant vanilla meringue and the lively tartness of kiwifruit.
Named after the Russian ballerina Anna Pavlova, the dessert is a beloved icon of the Antipodes, with both New Zealand and Australia laying claim to its creation in the early 20th century. Over time, it became a centerpiece of summertime and holiday tables, especially in New Zealand where kiwifruit is a national staple. The classic pairing of pavlova with kiwifruit celebrates local produce and the dessert’s lightness in warm-weather feasts.