Easy Pavlova with Kiwifruit

    (426)
    2 hours

    In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. I used kiwifruit but you can use any fruit you like.


    102 people made this

    Ingredients
    Serves: 8 

    • 4 egg whites
    • 1 1/4 cups (275g) caster sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon juice
    • 2 teaspoons cornflour
    • 500ml thickened cream
    • 6 kiwifruit, peeled and sliced
    • 1/2 cup blueberries

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Extra time:30min cooling  ›  Ready in:2hours 

    1. Preheat oven to 150 degrees C. Line a baking tray with baking paper. Draw a 23cm circle on the paper.
    2. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice and cornflour.
    3. Spoon mixture inside the circle drawn on the baking paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
    4. Bake for 1 hour. Cool on a wire rack.
    5. In a small bowl, beat cream until stiff peaks form; set aside. Remove the paper and place pavlova on a flat serving plate. Fill the center of the pavlova with whipped cream and top with kiwifruit slices and blueberries.

    Cook's Note:

    Other fresh fruit may be substituted for kiwi, like sliced strawberries, pineapple, mango, or a combination thereof. If you prefer sweetened whipped cream, you may add two teaspoons of sugar while whipping the cream, or to taste.

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    Reviews and Ratings
    Global Ratings:
    (426)

    Reviews in English (329)

    by
    374

    FANTASTIC. Growing up in Australia this dish was part of our national identity, but here in the US I could just never get it right. This recipe is just as it should be. We always let this dish cool in the oven - just turn the oven off at the end of the cooking time and leave it there (even overnight!). For those who have found that it sometimes sticks, in Australia we would coat the paper with a thin dusting of corn starch before spooning the mix onto the baking tray.  -  18 Jun 2006  (Review from Allrecipes USA and Canada)

    by
    238

    This was wonderful and so easy to make! I also used just 1 cup of sugar. I added 1 tsp vanilla and 1 T powdered sugar to the cream. The barely sweet cream was a good balance with the very sweet meringue. I served with a platter of kiwi, strawberries, bananas & pineapple and let everyone choose their own fruit topping. It was a huge success! I read on another recipe to crumple your parchment paper, smooth out and sprinkle with cornstarch. The dessert came off the paper without any problems.  -  09 Apr 2007  (Review from Allrecipes USA and Canada)

    by
    202

    I grew up in the UK, and we made this dessert all the time over there. The ratio of the ingredients in this recipe is spot on, and this is how pavlova should taste. As mentioned, it is vital that no yolk get in with the whites(use an egg separator to help you if you want). Sprinkle the parchment paper with cornstarch to help the pavlova come off easily. If you want to sweeten the heavy whipping cream, you can sprinkle a little confectioners sugar in it. In order to help prevent cracking, the pavlova should be left in the oven to cool. Just turn it off and leave it in there for at least an hour. If it does crack, it's not a big deal because the cream will cover it anyway. Lastly, although peaches and cherries can be used to top pavlova, it tastes best and most authentic with strawberries, raspberries, or kiwi- or, a combination.  -  22 Nov 2007  (Review from Allrecipes USA and Canada)