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Pavlova cake with kiwi on top.

Australian Pavlova

Pavlova is an easy to make meringue-like cake featuring a marshmallow center and topped with fresh whipped cream and kiwi for a spring dessert.
Prep Time:30 minutes
Cook Time:1 hour
Total Time:1 hour 30 minutes
Servings:8 slices

Ingredients

  • 6 kiwi peeled and sliced
  • 4 egg whites
  • 16 ounces heavy cream
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 ¼ cups granulated sugar
  • 1 teaspoon lemon juice

Instructions

  • Preheat the oven to 300 F.
  • Draw a 9-inch circle on the parchment paper and line a baking sheet with this paper.
  • To a large bowl add egg whites and beat until stiff, but not dry. Slowly add sugar to eggs and beat well until thick and glossy. Slowly add vanilla extract, lemon juice, and cornstarch.
  • Add the mixture inside the circle on the baking sheet. Spread the mixture toward the outer edge leaving a slight edge and depression in the center.
  • Bake for 1 hour and cool on a wire rack.
  • To a small bowl add heavy cream and beat until stiff peaks are formed. Once done, set aside.
  • Remove paper, and place on a flat serving plate. Top the center of meringue with whipped cream and kiwifruit slices.

Notes

  • Get your egg whites to room temperature first. Cold eggs will create a runny pavlova.
  • Let your egg whites and sugar combine fully first. No one wants a gritty texture in pavlova. Plus, it can lead to cracking or even caving in when finished, something that will ruin your presentation.
  • Use the bottom rack in your oven. It can prevent cracking.
  • You can use ready-made whipped cream to save time but it’s so much better to make your own!

Nutrition

Calories: 378kcal | Carbohydrates: 44g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 50mg | Potassium: 282mg | Fiber: 2g | Sugar: 38g | Vitamin A: 929IU | Vitamin C: 64mg | Calcium: 62mg | Iron: 1mg