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.
410g can Wattie's Peaches Sliced in Clear Fruit Juice, drained
Handful of strawberries, halved
Handful of fresh blueberries
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Grown under the sun in Hawke's Bay orchards and hand-picked, only the finest golden peaches are good enough to be chosen by Wattie's.
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.
What do I need?
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