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Kiwi-berry pavlova Recipe

Ingredients

How to make it

  • Preheat oven to 200 degrees F with rack in center. Line a large trimmed baking sheet with parchment paper; set aside. In a small bowl, whisk sugar and cornstarch until combined.
  • Make merignue in a large mixing bowl, using an electric mixer on medium speed beat egg whites, lemon juice, and salt until very frothy. Add 1 tablesppon sugar mixture every 30 seconds, until stiff, glossy speaks form, about 8 minutes total, scraping down sides of bowl halfway through.
  • Mound merignue onto prepared baking sheet; gtently spread to a 9-inch circle, with a well in the center and a 1-inch raised border around the edge.
  • Bake until shell is crisp on the outside and marshmallowy on the indisde, about 2 1/2 hours (reduce oven temperature to 175 degrees F if it starts to brown.) Turn oven off; let merignue dry out in closed oven for another 2 1/2 hours or up to overnight. (Store in an airtight container at room temperature up to 5 days.)
  • Just before serving, using an electric mixer, beat cream and vanilla in a medium bowl until sfot peaks form. Fill shell with whipped cream, and top with fruit. To serve, use a serated knife to cut into wedges.

Reviews & Comments 1

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  • wrigggit 15 years ago
    This looks delicious, anything with kiwifruit or berries is perfect for me.
    Was this review helpful? Yes Flag

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nancerose Longlac, CA

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