Crunchy New Zealand Pavlova with Kiwi Fruit
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Meringue
- 1
Preheat and Prepare
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
Tip: Circle a guide on the parchment paper for evenly shaped pavlova.
- 2
Beat Egg Whites
Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- 3
Fold in Ingredients
Gently fold in vinegar, vanilla, and cornstarch until just combined.
Tip: Do not overbeat the meringue mixture.
Preparing the Topping
- 1
Chill Equipment
Chill a mixing bowl and beaters in the freezer for 10 minutes.
- 2
Whip Cream
Whip cream with powdered sugar and vanilla until soft peaks form. Refrigerate until needed.
- 3
Prepare Fruit
Slice kiwi and prepare berries.
How to Make Crunchy New Zealand Pavlova with Kiwi Fruit
Total time: 3 h 20 min · Yields 8 servings
- 1
Baking Meringue
Spoon meringue onto the parchment paper, shaping into a circle with a slight well in the center for toppings.
- 2
Cooling Meringue
Allow meringue to cool completely in the oven with the door ajar to prevent cracks.
- 3
Assembling Pavlova
Once cool, top with whipped cream followed by kiwi slices and berries.
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