Pavlova with Kiwifruit and Strawberries
A crisp meringue shell with a marshmallow-soft center, topped with whipped cream and fresh fruit. The tart kiwi and sweet strawberries balance the sweetness beautifully.
Prep
25m
Cook
1h 30m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Meringue
- 6pcsEgg White
- 300gWhite Sugar
- 10gCorn Starch
- 10mlDistilled White Vinegar
- 5mlVanilla Extract
Topping
- 300mlHeavy Cream
- 4pcsKiwi (peeled and sliced)
- 250gStrawberry (hulled and halved)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 120°C (250°F) and line a baking tray.
- 02
Whisk the egg whites until stiff peaks form. Gradually add the white sugar and keep whisking until the mixture is thick and glossy.
- 03
Fold in the corn starch, distilled white vinegar, and vanilla extract until evenly combined.
- 04
Shape the meringue into a round on the tray, making a shallow hollow in the center.
- 05
Bake until the outside is crisp, then turn off the oven and let the meringue cool completely inside with the door slightly ajar.
- 06
Whip the heavy cream until softly thickened.
- 07
Spread the cream over the cooled pavlova and finish with the kiwis and strawberry.
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