pavlova with passion & kiwi

Don’t open the door, is the trick to a good pavlova. This is far more difficult than it sounds – when the temperature just won’t drop, when you talk yourself into the idea that it’s completely burnt because of the way the oven light bounces of the top, when you need it to cool – fast. And this, this is exactly why pavlovas have a reputation for being difficult to make and are prone to collapsing. Patience, and obedience (just don’t open it!) always have their place in the kitchen.

kiwi and berries

Despite being an iconic Kiwi dessert, I’d never previously tried my hand at this dessert of much cultural debate. I’ve always thought of it as too light, passing over it at Christmas for the heavier, filling, fruit-packed Christmas Cake.

But, as they say, there is a time and a place for everything. An exceptionally warm day (finally!) allowing for snow melt. Physical, back-bending scrubbing to prepare the new kitchen. Learning into a hot oven testing batches of muffins. The sun blazing through the dining room window at 10pm. Light, marshmellowy pavlova with cool (real) whipped cream has it’s place there, especially in celebration of a Canadian friend’s birthday.

kiwi pavlova

Pavlova with Passion Fruit & Kiwi Fruit
Recipe adapted from Cuisine magazine (thank you to NZ friends for the subscription!)
Serves 4-6

I doubled this recipe to get a more impressive layered cake, (and because – for some reason I cannot possibly fathom – my first layer collapsed) but traditionally it is just the one high pavlova topped with cream and fruit. I chose kiwifruit over strawberries simply because Canadians associate us ‘kiwis’ with the fruit way more than the bird (or kiwibird as they say). And because kiwifruit are so good here! Clearly New Zealand exports their best.

3 large egg whites
pinch of salt
200g caster sugar
2 teaspoons cornflour
1 teaspoon vanilla extract
1 teaspoon white vinegar
250ml whipping cream*
dash icing sugar
3 kiwifruit
passion fruit (fresh or pulp in syrup)

*If preferred, for a tangier taste and less fat, use 150ml whipped cream and fold through 100ml natural Greek yogurt.

Preheat the oven to 150°C and draw a 20cm-diameter circle on a piece of baking paper.

Beat the egg whites and salt until soft peaks form. Add the sugar, a little at a time, continuing to beat until very thick and glossy. Sieve the cornflour over then gently fold in, along with the vanilla and vinegar. Do not over mix.

Lightly dampen the piece of baking paper and place on a baking tray. Spoon the meringue on to the circle then spread out to the edges. Using a spatula or knife, sweep up the sides of the meringue, from the bottom to top all around – this strengthens the sides so that they won’t collapse. Smooth the top of the meringue.

Bake for 20 minutes then reduce the temperature to 130°C and cook for a further 30 minutes. Turn the oven off and leave to cool in the oven. Do not open the door at all during baking and cooling.

Carefully remove the pavlova from the baking paper and place on serving plate. Do not worry if pavlova has collapsed or cracked – this adds to the character. Whip the cream, adding enough icing sugar (and a dash of vanilla) to sweeten to your liking. Dollop on top of pavlova and load up with fresh sliced kiwi, berries and passion fruit pulp.

8 thoughts

  1. You have one very lucky Canadian friend! This is gorgeous and I love the double layer. Such a great summer dessert, I definitely need to make one of these soon. Do you know, is cornflour the same thing as cornstarch?

  2. You got a lovely hue on your pav. I made pav for the first time over summer and I also paired it with passion and kiwi, though I had blueberries too. I never really appreciated it, it’s like eating clouds and I usually want something more substantial. But now I get it. Eating clouds after a big meal is actually ideal.

  3. I’m like you, I always turned my nose at it for other things growing up, actually I’ve only learnt to embrace the flavor in the last year. Oh and if you want to add a slightly tangy flavor, my friend spreads lemon curd and then whipped cream on her pavlova, it’s a breakthrough I swear!

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