Kiwi Pavlova

Kiwi Pavlova

Kiwi Pavlova

A typical “kiwi” dessert, claimed by many Australian’s to be their own, but we all know the truth… ok ok kidding, but really it is a New Zealand invention. Simple to make, but oven better made the night before to ensure a nice crunchy exterior and marshmallow centre a good pav is sure to please for any pudding occasion!


  • 3 large  egg whites
  • 1 cup caster sugar
  • 1 Tbs cornflour, sifted
  • 1 dessertspoon vinegar
  • 330ml of fresh cream
  • 1 teaspoon of icing sugar
  • A few drops of vanilla essence
  • Strawberries
  • Kiwifruit
  • Peaches (tinned is fine)


  1. Pre-heat the oven to 18°C and line a baking tray with baking paper
  2. Beat the egg whites until stiff, then slowly add the sugar, initially 1 Tbsp at a time
  3. Sprinkle the cornflour and vinegar over the top of the mixture and then slowly fold it in – don’t beat it
  4. Spatula the meringue on the tray then make any shape you want
  5. Place the tray in the oven then immediately drop the temperature to 130C.
  6. Bake for one hour then turn the oven off and leave the pavlova to cool in the oven
  7. Whip the cream with the icing sugar and vanilla
  8. Slice fruit and decorate your Pav


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