Crunchy New Zealand Pavlova with Kiwi Fruit

Name: Crunchy New Zealand Pavlova with Kiwi Fruit
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Dessert
Ingredients: Egg whites; Caster sugar; White vinegar; Vanilla extract; Cornstarch; Heavy cream; Powdered sugar; Vanilla extract; Kiwifruit; Mixed berries

A classic Kiwi dessert with a crispy shell and soft marshmallow center.

A traditional dessert hailing from New Zealand, featuring a meringue base topped with fresh kiwi and whipped cream for a perfect balance of sweetness and tang.

2 h 30 min
8
Intermediate

Ingredients

For the Meringue

Egg whites

4 large, room temperature

Caster sugar

1 cup (200g)

White vinegar

1 teaspoon

Vanilla extract

1 teaspoon

Cornstarch

1 tablespoon

For the Topping

Heavy cream

1½ cups, chilled

Powdered sugar

2 tablespoons

Vanilla extract

1 teaspoon

For the Fruit Layer

Kiwifruit

4–5 ripe, peeled and sliced

Mixed berries

1 cup (optional)

Preparation

Preparing the Meringue

Preheat and Prepare

Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.

Circle a guide on the parchment paper for evenly shaped pavlova.

Beat Egg Whites

Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form.

Fold in Ingredients

Gently fold in vinegar, vanilla, and cornstarch until just combined.

Do not overbeat the meringue mixture.

Preparing the Topping

Chill Equipment

Chill a mixing bowl and beaters in the freezer for 10 minutes.

Whip Cream

Whip cream with powdered sugar and vanilla until soft peaks form. Refrigerate until needed.

Prepare Fruit

Slice kiwi and prepare berries.

Cooking Process

Baking Meringue

Spoon meringue onto the parchment paper, shaping into a circle with a slight well in the center for toppings.

Cooling Meringue

Allow meringue to cool completely in the oven with the door ajar to prevent cracks.

Assembling Pavlova

Once cool, top with whipped cream followed by kiwi slices and berries.

Plating & Serving