
Crispy on the outside, marshmallow-soft on the inside, and topped with fresh kiwi slices, this Kiwi Pavlova is a dreamy dessert that melts in your mouth! The combination of sweet meringue, fluffy whipped cream, and tangy kiwi creates the perfect balance of flavors and textures.
Why You’ll Love This Recipe
✔ Light & Airy – A delicate dessert with a melt-in-your-mouth texture.
✔ Naturally Gluten-Free – Perfect for those with dietary restrictions.
✔ Beautiful & Elegant – A show-stopping dessert for any occasion.
✔ Balanced Sweetness – The tartness of the kiwi complements the sweet meringue.
Ingredients (Serves 6-8)
For the Meringue Base:
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
- Pinch of salt
For the Topping:
- 1 cup heavy whipping cream (cold)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 3-4 kiwis (peeled and sliced)
- Fresh mint leaves (optional, for garnish)
How to Make Kiwi Pavlova
Step 1: Prepare the Meringue
- Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, while beating on high speed. Continue beating until the mixture is glossy and forms stiff peaks (about 5 minutes).
- Gently fold in the cornstarch, vinegar, vanilla extract, and salt until just combined.
Step 2: Shape & Bake the Meringue
- Spoon the meringue onto the prepared baking sheet, shaping it into a 6-8 inch circle with a slight well in the center.
- Bake for 90 minutes, then turn off the oven and let the pavlova cool inside with the door slightly open for another hour. This prevents cracking.
Step 3: Prepare the Whipped Cream & Assemble
- In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the pavlova is completely cool, spread the whipped cream on top.
- Arrange the kiwi slices over the whipped cream and garnish with mint leaves if desired.
Tips for the Perfect Pavlova
☁️ Avoid Over-Beating – Stop whipping once you achieve glossy, stiff peaks. Over-beaten meringue can collapse.
🔥 Cool in the Oven – Letting the pavlova cool slowly helps prevent cracks.
🍈 Use Fresh Kiwi – Avoid canned kiwi as it can be too watery and affect the texture.
🍋 Add a Citrus Twist – Drizzle with lemon or passionfruit curd for extra tang!
Storage & Make-Ahead
📦 Storage: Pavlova is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
🧊 Make-Ahead: You can make the meringue base a day in advance, then assemble it right before serving.
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