Kiwi pavlova
As part of our mission to find the world’s tastiest food we have arrived in New Zealand to enjoy some classic kiwi cuisine… For dessert we have Kiwi pavlova - serves four people.
If you have any tweaks, suggestions or you have tried the recipe and love it - let us know by leaving a comment below!
Recipe info
- Prep time: 40 minutes (resting time - potentially overnight!)
- Cooking time: 1 hour
- Serves: 4
- Tip: For the chocolate lover, grate dark chocolate over the cream
Wine recommendation - dessert wine
Ingredients
- 6 egg whites
- 2 cups caster sugar
- 2 tsp vinegar
- 2 tbs cornflour
- 2 tsp vanilla essence
- 125 ml fresh cream
- Seasonal fruit topping – kiwi, strawberries, passion fruit, blueberries, blackberries, raspberries
Instructions
- Beat the egg whites until stiff (forms peaks) – an electric beater is recommended. Add the sugar – a heaped tbs at a time – beating well after each addition. Beat for at least 10 minutes! (v important!)
- After at least 10 minutes sprinkle vinegar, corn flour and the vanilla essence into the mixture. Beat until blended. On a baking tray lined with a sheet (teflon/silicon) pile the pavlova mixture in a c. 20 cm circle.
- Heat the oven to 150ºC (300ºF)
- Put the pavlova in the oven and immediately turn the oven down to 125ºC (250ºF) and leave for 1 hour.
- After the hour turn the oven off and leave in the oven until cold (usually overnight). This makes a nice crust on the outside of the pavlova.
- Before serving, cover the pavlova in whipped cream (sweetened with icing sugar) and decorate with your favourite fruit.
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