Kiwi Pavlova

Ingredients:

1. Preheat & Prepare
Preheat your oven to 150°C. Line a baking tray with parchment paper and set aside.

2. Whip the Egg Whites
In a clean mixing bowl, use an electric stand mixer or hand mixer to beat the egg whites on low speed for about 2 minutes, until bubbles start to form. Increase to medium-high speed and continue whipping for another 2–3 minutes, until soft peaks begin to form.

3. Make the Sugar Mixture
In a small bowl, combine the sugar with the cornflour and vinegar.

4. Add the Sugar Gradually
Add the sugar mixture to the egg whites one tablespoon at a time, mixing continuously. The egg whites will become glossy and double in volume. After all the sugar is incorporated, beat for another 2 minutes, then stop the mixer.

5. Shape the Pavlova
Spoon the mixture onto the prepared tray and shape into a round approximately 20 cm (8 inches) wide. Use the back of a spoon to create a shallow dip in the centre for the cream later.

6. Lower Oven Temperature & Bake
Reduce the oven temperature to 125°C and bake for 1 hour 30 minutes.

7. Cool Slowly
Once baked, turn the oven off but leave the pavlova inside with the door closed to dry out and cool for at least 3 hours, or preferably overnight.

8. Serve
When ready to serve, top the pavlova with whipped cream, then add sliced strawberries, kiwi, and passionfruit pulp.

Storage Tip:
Best enjoyed fresh on the day it’s assembled. Store any leftovers in the fridge for up to 1 day.