Zesty Australian Pavlova with Passionfruit and Kiwi

Name: Zesty Australian Pavlova with Passionfruit and Kiwi
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: 4 large egg whites; 1 cup (200g) superfine sugar; 1 teaspoon white vinegar; 1 teaspoon vanilla extract; 2 teaspoons cornstarch; 1 cup (250ml) heavy cream; 2 tablespoons powdered sugar; 3 passionfruits; 2 kiwis; 1/2 cup fresh berries

A delightful, airy meringue dessert bursting with tropical flavors

This classic Pavlova recipe features a crisp meringue shell with a soft center, topped with a refreshing tang of passionfruit and slices of vibrant kiwi.

1 h 30 min
8
Intermediate

Ingredients

For the Meringue

4 large egg whites

at room temperature

1 cup (200g) superfine sugar

1 teaspoon white vinegar

1 teaspoon vanilla extract

2 teaspoons cornstarch

For the Topping

1 cup (250ml) heavy cream

2 tablespoons powdered sugar

3 passionfruits

pulp scooped out

2 kiwis

peeled and sliced

1/2 cup fresh berries

optional

Preparation

Preparing the Meringue

Preheat oven & line baking sheet

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

Whisk egg whites

In a clean, dry mixing bowl, whisk the egg whites on medium speed until soft peaks form.

Ensure no traces of yolk are in the egg whites; this will prevent them from whipping properly.

Add sugar gradually

Gradually add the superfine sugar, one tablespoon at a time, beating until the mixture is glossy and stiff peaks form.

If you can't find superfine sugar, process granulated sugar in a food processor for a few moments.

Preparing the Toppings

Whip cream

In a separate bowl, whisk the heavy cream with the powdered sugar until soft peaks form. Refrigerate until needed.

Prep passionfruit

Prepare the passionfruit by slicing them in half and scooping out the pulp.

Slice kiwis

Peel and slice the kiwis to desired thickness.

Cooking Process

Forming the Meringue Shell

Gently spread the meringue mixture onto the prepared baking sheet, forming a circle approximately 8-9 inches in diameter with a slight indentation in the center to hold the toppings.

Baking the Meringue

Place the meringue in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 60 minutes without opening the oven door.

Cooling the Meringue

Turn off the oven and allow the meringue to cool completely inside the oven with the door slightly ajar to prevent cracks.

Plating & Serving