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Classic Pavlova Recipe With Kiwi Fruit and the History of Australia’s Signature Dessert
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Pavlova Recipe with Kiwi Fruit

This classic pavlova recipe with kiwi fruit and the history of Australia’s signature dessert comes courtesy of food writer Matt Preston, whose recently-released World of Flavour, The Recipes, Myths and Surprising Stories Behind the World’s Best-Loved Food is a cookbook as much as a myth-busting culinary history that sets the record straight: pavlova is Australian. Here’s Matt Preston’s easy pavlova recipe with kiwi fruit.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Dessert, Sweets
Cuisine: Australian
Servings: 10
Calories: 295kcal
Author: Lara Dunston

Ingredients

  • 6 egg whites at room temperature
  • 1 ½ tsp cream of tartar
  • 330 g caster sugar
  • 1 tsp vanilla extract
  • 375 ml thickened cream
  • 5 kiwifruit peeled, sliced

Instructions

  • Preheat the oven to 150°C (130°C fan-forced). Draw a 22 cm circle on a piece of baking paper. Turn the paper pencil-side down onto a large baking tray.
  • Use electric beaters (preferably a stand mixer so it’s easy to add the sugar) to whisk the egg whites and cream of tartar in a large clean, dry bowl until firm peaks form.
  • Gradually add the sugar, 1 tablespoon at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy.
  • When the meringue is glossy and you can rub a little between your fingers without feeling the grain of the sugar, beat in the vanilla.
  • Spoon the meringue mixture onto the paper, using the drawn circle as a guide to make a neat round.
  • Use a flat-bladed knife to shape the sides of the meringue to make furrows by sweeping upwards.
  • Bake for 10 minutes, then reduce the oven temperature to 110°C (90°C fan-forced).
  • Bake for a further 1 hour 20 minutes or until the meringue is crisp and dry. Turn the oven off. Leave the pavlova in oven, with the door closed, to cool completely.
  • Use electric beaters to whisk the cream in a bowl until firm peaks form. Top the pavlova with cream and heaps of kiwifruit. We can't take everything from our Kiwi friends.