NZ
New Zealand
Featured recipe
Oceania
NZ
A crisp meringue shell with a soft marshmallow center, topped with whipped cream and fresh fruit.
25 min
1 hr 20 min
8 servings
Medium
1 hr 45 min + cooling
4 large egg whites, room temperature 1 cup (200 g) superfine sugar 2 tsp cornstarch 1 tsp white vinegar 1 tsp vanilla extract 1 cup (240 ml) heavy cream 2 tbsp powdered sugar 2 kiwifruit 1 cup (150 g) strawberries 2 passion fruits
1. Heat oven to 300°F (150°C) and line a tray. 2. Beat egg whites until soft peaks form. 3. Add sugar 1 tablespoon at a time and beat to stiff glossy peaks. 4. Fold in cornstarch, vinegar, and vanilla. 5. Shape into an 8 inch circle with a shallow center. 6. Put in oven and lower heat to 250°F (120°C). 7. Bake for 1 hour 20 minutes, turn off oven, and cool completely inside. 8. Whip cream with powdered sugar to soft peaks. 9. Spoon over the pavlova. 10. Top with kiwi, strawberries, and passion fruit.
SCHNAX TIP
Keep the mixing bowl completely free of grease so the whites whip properly.