Pavlova

Classic New Zealand Pavlova

A crisp, marshmallow-soft meringue base topped with billowy whipped cream and a tumble of fresh kiwifruit and passionfruit - the iconic Kiwi Christmas dessert.

Prep

25 min

Cook

90 min

Total

115 min

Serves

8

Difficulty

Medium

Recipe ingredients

• •4 large egg whites, room temperature; no yolk at all
• •1 pinch salt
• •225 g (1¼ cups (caster)) caster (superfine) sugar, regular granulated works if pulsed briefly in a blender
• •10 g (2 tsp) cornstarch (cornflour)
• •5 ml (1 tsp) white vinegar, or lemon juice
• •5 ml (1 tsp) vanilla extract
• •300 ml (1¼ cups) heavy (double) cream, cold, with at least 35% fat
• •15 g (1 tbsp) icing (powdered) sugar, optional, for the cream
• •3 whole kiwifruit, peeled and sliced
• •3 whole passionfruit, pulp scooped out
• •125 g (1 cup) fresh strawberries or berries, optional, for extra colour

Steps

1. 1 Heat the oven to 150°C (300°F). Line a baking tray with parchment and draw a 20 cm (8 in) circle as a guide, then flip the paper over.
2. 2 In a spotlessly clean, grease-free bowl, beat the egg whites and salt on medium speed until soft peaks form.
3. 3 With the mixer running, add the caster sugar one tablespoon at a time, beating well between additions. Once all the sugar is in, crank to high and beat for 3–4 minutes until the meringue is very thick, glossy, and the sugar is fully dissolved (rub a bit between your fingers - it should feel smooth, not gritty).
4. 4 Sprinkle the cornstarch, vinegar, and vanilla over the surface and gently fold through with a spatula in long, careful strokes.
5. 5 Pile the meringue onto the parchment circle. Using a spatula, shape it into a nest: a flat base about 20 cm (8 in) across with the sides built up higher than the centre to hold the cream.
6. 6 Bake on the middle rack for 75 minutes. The outside should be crisp, dry, and pale cream in colour. Turn the oven OFF, prop the door open with a wooden spoon, and leave the pavlova inside for at least 1 hour (or until fully cool) so it dries into that classic marshmallow interior without cracking.
7. 7 Just before serving, whip the cold cream with the icing sugar (if using) to soft peaks - don't take it too far or it will look heavy on the meringue.
8. 8 Slide the cooled pavlova onto a serving plate. Pile the whipped cream into the centre, scatter over the kiwifruit slices and berries, and spoon the passionfruit pulp across the top so the seeds and juice drizzle down.
9. 9 Serve within 30 minutes of topping so the meringue stays crisp at the edges and pillowy in the middle.