How to Make a Perfect Kiwi Pavlova for Christmas

Watch My Video Here:

I’ve put together a step-by-step video tutorial on YouTube to guide you through the process. It’s easy to follow, and I think you’ll find it really helpful! Take a look and watch it whenever you’re ready.

My Tips and Tricks

• This recipe works just as well if you make a half quantity, just use half of all the ingredients and use the same baking method.
• Make up to 3 days before you want to serve and store on a plate, cover with tin foil and leave it at room temperature on the bench or in the pantry.
• Using a plate or cake tin as a stencil, draw a 20cm circle on a sheet of baking paper, invert the paper and spoon your mixture to sit within this outline. The top of the pavlova should be narrower than the base, about 15cm in diameter.
• Optional shape so the pavlova doesn’t collapse: Spoon half of the meringue into the centre of the circle on the baking paper. Spread out into a disc within the border, smoothing around the edges. Spoon the remaining meringue on top and spread it over the bottom half, tapering towards the top. Using a palette knife shape the pavlova by starting at the bottom and gently sweeping upwards to create smooth, neat lines.
• Beat egg whites on medium speed until they start to become opaque and foamy. Add the sugar 1Tbsp at a time and beat for 15 seconds after each addition. Once all the sugar has been added beat for a further 5-6 minutes, or until the meringue is glossy, stiff and all the sugar is dissolved.
• Bake on the lower middle oven rack. Optional 1: bake for 2 hours at 100C and allow to cool in the oven. Option 2: preheat oven to 160C, as soon as the pavlova goes into the oven reduce temp to 100C regular bake and bake for 1 1/2 hours, then turn off and allow to cool in the oven.
• Add your topping no more than 3 hours before you are ready to serve otherwise it might become soggy… oh dear!
• Store leftover pavlova in the fridge. Okay, it might become a bit soggy by now but it’s still a delicious treat to have with ice cream the next day when your guests have gone.
• Other toppings can be used instead of or in addition to kiwi fruit… try strawberries and raspberries with whipped cream, fruit and whipped yoghurt, ambrosia, caramelized sweetened condensed milk topped with whipped cream and salted caramel shards, lemon curd and whipped cream, rhubarb and custard- the options are endless so a great idea is to use whatever fruit is in season and enjoy experimenting.

Check out my other Christmas recipes: Get the Recipe

Recipe:

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🍓🫐🥝🍰✨🎂✨🍰🥝🫐🍓

Classic Pavlova

• Servings: 8
• Prep Time: 15 mins
• Cook Time: 60 mins
• Difficulty: easy
• Rating: ★★★★★
• Print

A light and crispy pavlova with a soft marshmallow-like centre, topped with whipped cream and fresh fruit.

Tip: For the best texture, let the pavlova cool completely in the oven without opening the door.
Recipe Credit: Kiwi chef Peter Gordon’s mother, Timmy.

Ingredients

• 6 egg whites (at room temperature)
• 2 cups caster sugar
• 2 tablespoons corn flour
• 1 tablespoon malt vinegar
• 1 teaspoon vanilla extract
• Topping of choice to serve (whipped cream, kiwi fruit, passionfruit, berries, etc.)

Directions

1. Preheat – Preheat the oven to 180°C (regular bake).
2. Whip Egg Whites – In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
3. Add Sugar – Gradually add the sugar, one spoon at a time, beating continuously. This process should take about 10 minutes. Add the first cup of sugar slowly, then the second cup can be added a little faster.
4. Stop Beating – Once all the sugar is incorporated, stop beating.
5. Mix Dry Ingredients – Sprinkle over the cornflour, vinegar, and vanilla extract. Gently mix in without overbeating—just a slow mix for a few seconds.
6. Shape Pavlova – Spoon the mixture onto a baking sheet lined with baking paper and shape as desired.
7. Bake – Place in the preheated oven, then immediately reduce the temperature to 130°C. Bake for 1 hour.
8. Cool – Turn off the oven and leave the pavlova inside to cool completely. Do not open the oven door. This may take several hours or overnight.
9. Serve – Carefully lift the pavlova onto a serving plate. Top with whipped cream, sliced kiwi fruit, and a drizzle of passionfruit for a classic finish.

Nutrition

Per Serving (excluding cream and fruit topping): 210 calories; 0 g fat; 51 g carbohydrates; 3 g protein; 0 mg cholesterol; 25 mg sodium.