Kiwi Pavlova

This kiwi pavlova is a stunning dessert that’s as light as air yet rich with flavor and texture. I love how the crisp, delicate meringue shell gives way to a soft, marshmallowy center, topped with fluffy whipped cream and slices of fresh kiwi. It’s a perfect balance of sweetness and tang, and it always impresses at any gathering.

Why You’ll Love This Recipe

I love this pavlova because it’s both elegant and simple to make. The meringue looks impressive but requires just a few pantry staples, and the whipped cream and fruit topping make it fresh and vibrant. The combination of crisp exterior, creamy center, and juicy fruit is irresistible. It’s ideal for celebrations, summer desserts, or any time I want something light yet indulgent.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 egg whites
1 1/4 cups / 250 g white sugar
2 tsp corn flour / corn starch
1 tsp white vinegar
1 tsp vanilla extract

Toppings
1 1/4 cups / 300 ml heavy whipping cream
Fresh fruit

Directions

1. I start by preheating the oven to 250°F (120°C) and lining a baking sheet with parchment paper.
2. In a large, clean mixing bowl, I beat the egg whites on medium speed until soft peaks form.
3. I gradually add the sugar, one tablespoon at a time, while continuing to beat until the mixture is thick and glossy and the sugar has dissolved completely.
4. I gently fold in the corn flour, white vinegar, and vanilla extract until just combined.
5. I spoon the meringue onto the prepared baking sheet, shaping it into a round about 8 inches wide, with slightly higher sides to create a shallow well in the center.
6. I bake it for about 1 hour and 15 minutes, or until the outside is dry and crisp but not browned.
7. I turn off the oven and let the pavlova cool completely inside with the door slightly open to prevent cracking.
8. Once cooled, I whip the heavy cream until soft peaks form and spread it over the center of the pavlova.
9. I top it with sliced fresh kiwi and any other fruit I like before serving.

Servings and Timing

This recipe serves about 8 people. It takes roughly 20 minutes to prepare and 1 hour and 15 minutes to bake, with an additional hour for cooling, for a total time of around 2 hours and 35 minutes.

Variations

I sometimes add a few drops of lemon juice or passionfruit pulp to the whipped cream for a tangy contrast. For different toppings, I use a mix of berries, mango, or pineapple. If I want extra crunch, I sprinkle toasted coconut or crushed pistachios on top.

Storage/Reheating

I store the pavlova base (without toppings) in an airtight container at room temperature for up to 2 days. Once topped with cream and fruit, it’s best enjoyed the same day, as the meringue will soften over time. If I have leftovers, I refrigerate them and enjoy within 24 hours, though the texture won’t be as crisp.

FAQs

Can I make the pavlova ahead of time?

Yes, I often bake the meringue base the day before and store it in an airtight container until ready to assemble.

Why did my pavlova crack?

Cracks can happen if it cools too quickly. I always let it cool gradually in the oven with the door slightly open.

How do I know when the meringue is done baking?

The outside should be dry and firm, while the inside stays soft and marshmallowy.

Can I use brown sugar instead of white sugar?

I don’t recommend it, as brown sugar adds moisture and can prevent the meringue from setting properly.

Can I make mini pavlovas with this recipe?

Yes, I simply shape smaller rounds and reduce the baking time to about 40–45 minutes.

How do I keep the meringue from weeping?

I make sure the sugar is fully dissolved in the egg whites and avoid making it on humid days.

What fruits go best with pavlova?

I love kiwi, strawberries, passionfruit, raspberries, and blueberries for color and tanginess.

Can I use store-bought whipped cream?

Yes, but I prefer freshly whipped cream for better texture and flavor.

How do I cut the pavlova without crushing it?

I use a sharp serrated knife and gently saw through it rather than pressing down.

Can I make this recipe without vinegar?

Yes, I can substitute lemon juice for the vinegar—it serves the same purpose of stabilizing the meringue.

Conclusion

This kiwi pavlova is a light, elegant dessert that’s always a showstopper. I love how the crisp meringue, fluffy cream, and juicy fruit come together in every bite. Whether I’m serving it for a celebration or a summer treat, it never fails to impress and delight everyone at the table.

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