Prep : 15 minutes Cook: 60 minutes DIFF : A Little More Effort
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Pavlova is an exciting part of Kiwi Christmas entertaining. There are numerous recipes for making the perfect Pav. This one is not only simple but also fail-proof − even novice cooks will be able to create this truly iconic Kiwi dessert.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 egg whites
1 ¼ cups sugar
1 tsp vanilla extract
1 tsp white vinegar
1 tsp cornflour (gluten free, optional)
¼ cup boiling water
1 cup cream, whipped
410 g can Wattie's Peaches Sliced in Clear Fruit Juice, drained
Handful of strawberries, halved
Handful of fresh blueberries
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How do I make it ?
Preheat the oven to 180°C (conventional bake). Line an oven tray with baking paper and draw a 20cm circle on the baking paper to use as a guide.
Put the egg whites, sugar, vanilla extract, white vinegar and cornflour in a large bowl and beat on low speed for 2 minutes. Increase the speed to maximum and add the boiling water slowly while beating for about 10 minutes or until the mixture is stiff and glossy.
Spoon the pavlova mixture inside the circle and gently smooth the top.
Place in the oven and immediately reduce the temperature to 120°C. Cook for 60 minutes. After 60 minutes turn the oven off and leave the pavlova in the oven with the door ajar until the pavlova has cooled.
Transfer to a serving dish and decorate with whipped cream, Wattie’s Peach Slices, strawberries, blueberries and passionfruit pulp.