Zesty Australian Pavlova with Passionfruit and Kiwi
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Meringue
- 1
Preheat oven & line baking sheet
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- 2
Whisk egg whites
In a clean, dry mixing bowl, whisk the egg whites on medium speed until soft peaks form.
Tip: Ensure no traces of yolk are in the egg whites; this will prevent them from whipping properly.
- 3
Add sugar gradually
Gradually add the superfine sugar, one tablespoon at a time, beating until the mixture is glossy and stiff peaks form.
Tip: If you can't find superfine sugar, process granulated sugar in a food processor for a few moments.
Preparing the Toppings
- 1
Whip cream
In a separate bowl, whisk the heavy cream with the powdered sugar until soft peaks form. Refrigerate until needed.
- 2
Prep passionfruit
Prepare the passionfruit by slicing them in half and scooping out the pulp.
- 3
Slice kiwis
Peel and slice the kiwis to desired thickness.
How to Make Zesty Australian Pavlova with Passionfruit and Kiwi
Total time: 2 h · Yields 8 servings
- 1
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.
- 2
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.
- 3
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.
Chef's Tips
Frequently asked questions
Explore more from TastyFood
Looking for something different? Browse by category.