Crunchy New Zealand Pavlova with Kiwi Fruit
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
For the Topping
For the Fruit Layer
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
Crunchy New Zealand Pavlova with Kiwi Fruit
Crunchy New Zealand Pavlova with Kiwi Fruit
Plating & Serving
Place the pavlova on a cake stand or serving platter and slice into wedges to serve.