Kiwifruit Pavlova

Ingredients

• 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.