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Loading...This New Zealand pavlova features a crisp marshmallow-soft meringue base crowned with billowy whipped cream, tangy passionfruit pulp, and fresh sliced kiwi fruit. Inspired by the iconic Kiwi dessert, this version showcases the tropical fruits that flourish in New Zealand's orchards.
Prep Time20 mins
Cook Time75 mins
Total Time95 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 280 kcalCalories
- 9 gFat
- 6 gSaturated Fat
- 46 gCarbs
- 2 gFiber
- 42 gSugar
- 4 gProtein
- 65 mgSodium
- 230 mgPotassium
- 45 mgCalcium
- 0.3 mgIron
- 28 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the meringue base
- 4 large egg whites, room temperature
- 1 cup (200 g) caster sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
For the topping
- 1 cup (240 ml) heavy whipping cream, chilled
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 3-4 ripe passionfruit, halved
- 2 ripe kiwi fruit, peeled and sliced
- Fresh mint leaves for garnish
Directions
- Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper, drawing a 7-inch circle as a guide.
- In a clean, dry bowl, beat the egg whites and salt with an electric mixer on medium speed until soft peaks form.
- Gradually add the caster sugar, one tablespoon at a time, beating on high until the meringue is glossy and holds stiff, peaked peaks.
- Gently fold in the cornstarch, vinegar, and vanilla with a spatula until just combined, taking care not to deflate the mixture.
- Spoon the meringue onto the parchment circle, shaping it into a nest with raised edges and a slight depression in the center.
- Bake for 75 minutes, then turn the oven off and leave the pavlova inside to cool completely with the door closed for at least 2 hours or overnight.
- Just before serving, whip the cream with the powdered sugar and vanilla until soft peaks form.
- Pile the whipped cream into the center of the cooled pavlova and spread it within the meringue nest.
- Spoon the passionfruit pulp and seeds over the cream, then arrange the sliced kiwi on top in a fan pattern.
- Garnish with fresh mint leaves, slice into wedges, and serve immediately.
Cook’s Notes
- Ensure the bowl and beaters are completely grease-free for maximum meringue volume.
- Add the sugar slowly — rushing this step can cause the meringue to weep or collapse.
- Cooling the pavlova in the turned-off oven prevents the classic cracking or sinking.
- Assemble just before serving so the meringue stays crisp beneath the cream.
- Choose passionfruit that look wrinkled on the outside — they have the sweetest, most aromatic pulp.
