Kiwi pavlova

Name: Kiwi pavlova
Total time: 2 h 30 min
Yield: serves 6–8
Ingredients: 4 egg whites, at room temperature; 1 pinch of salt; 220 g caster sugar; 1 tsp cornflour; 1 tsp white wine vinegar; 250 ml double cream; 1 tbsp icing sugar; 4 ripe kiwis

Updated on 9 October 2026

Makes: serves 6–8
Time: 30 min + 1 hour baking + 1 hour cooling
From: Kiwi fruit

Ingredients

4 egg whites, at room temperature
1 pinch of salt
220 g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
250 ml double cream
1 tbsp icing sugar
4 ripe kiwis

Method

Heat the oven to 150 °C (130 °C fan). Line a baking tray with baking paper and draw a 20 cm circle on it. Turn the paper over.
Whisk the egg whites with the salt until stiff. Add the sugar spoon by spoon and keep whisking for 8–10 minutes, until the meringue is stiff and glossy and you can no longer feel any sugar grains.
Gently fold in the cornflour and vinegar.
Spoon the meringue onto the circle and shape it into a nest with a hollow in the middle.
Put the pavlova in the oven and immediately turn the temperature down to 120 °C (100 °C fan). Bake for 1 hour, switch the oven off and leave the pavlova to cool for at least 1 hour in the closed oven.
Whip the cream with the icing sugar until it just holds its shape. Peel the kiwis and cut them into slices.
Top the pavlova with the cream and kiwis just before serving.

Storing: Keep the baked meringue base for up to 2 days in a dry, airtight tin. Fill it just before serving, because it goes soft quickly. Do not keep a filled pavlova.