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