Genuine Kiwi Pavlova

There are as many recipes for pavlova as there are cooking methods. This is our favourite version that makes a soft pavlova. 

Ready to go in the oven
  • 4 Egg Whites
  • Pinch cream of Tartar
  • 1 Cup White Sugar
  • 1 teaspoon Vanilla
  • 1 teaspoon Vinegar
  • 1 Tablespoon Cornflour
  • 1 tablespoon Water
  1. Preheat oven to 180°C
  2. Beat Egg Whites and Cream of Tartar until stiff peaks
  3. Gradually beat in 1/2 of the sugar
  4. Add remainder of sugar while still beating.
  5. Beat in Vanilla, Vinegar, Cornflour and Water until just combined.
  6. Prepare baking tray with a damp piece of greaseproof paper.
  7. Pile mix onto tray and form into a neat mound with a flat top.
  8. Put into oven, turn oven off and leave for 1 hour (do not open oven)
  9. Remove from oven and invert onto plate. Remove paper and leave to cool
  10. Cover with Whipped cream and the fruit of your choice.

Variation – Cook at 140°C for 1 hour then leave to cool in oven.  This will give a crispier outer shell with a soft inside.

Egg yolks can be used to make a Lemon Curd (aka Lemon Honey) that can be spread under the whipped cream or can be used to make a Golden cake that is great for Trifles.


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