Kiwi Fruit Pavlova
A crisp meringue shell with a marshmallow centre, cooked for 90 minutes and topped with whipped cream and sliced kiwi fruit. Eight servings in 2 hours.
The pavlova is claimed by both New Zealand and Australia, and the kiwi fruit topping is the New Zealand signature. The meringue has a crisp shell and a soft, marshmallow middle, and the kiwi cuts through the sweetness.
Whisk the egg whites until stiff, then add the sugar one spoonful at a time, whisking well between each. Wait until the mixture is glossy and you can rub a little between your fingers without feeling grit. Undissolved sugar makes the pavlova weep.
Fold in the cornflour, vinegar and vanilla, which give the soft centre. Pile onto a lined tray in a round and make a shallow dip in the middle.
Cook at 120°C for 90 minutes, then switch off the oven and leave it to cool inside with the door closed. If your oven runs hot, check at 70 minutes. Top with cream and fruit just before serving. Passionfruit pulp spooned over the top adds a sharper contrast to the kiwi.
What People Ask
How long does Kiwi Fruit Pavlova take to make?
About 2 hours in total — 30 minutes of preparation and 1 hour 30 minutes of cooking. The recipe serves 8.
What are the key tips for making Kiwi Fruit Pavlova?
Add the sugar slowly. Check that the sugar has dissolved. If your oven runs hot, check at 70 minutes. Top just before serving.
What should I serve with Kiwi Fruit Pavlova?
Strawberries; Passionfruit; Sparkling wine; Pot of tea.
How should Kiwi Fruit Pavlova be stored?
The unfilled shell keeps in an airtight tin for 2 days. Top just before serving.
Is Kiwi Fruit Pavlova suitable for a special diet?
This recipe is vegetarian, low-carb and keto. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
The Method for Kiwi Fruit Pavlova
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Heat the oven to 120°C / 250°F and line a tray. Whisk the egg whites to stiff peaks, then whisk in the sugar a spoonful at a time until glossy.
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Fold in the cornflour, vinegar and vanilla. Pile onto the tray in a 23 cm round and make a dip in the middle.
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Cook for 90 minutes, then switch off and leave to cool in the oven with the door closed.
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Whip the cream, spread over the meringue and top with the kiwi fruit.
Tips That Matter
- Add the sugar slowly.
- Check that the sugar has dissolved.
- If your oven runs hot, check at 70 minutes.
- Top just before serving.
Swaps and Variations
- Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
- A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.
Serve It With
Strawberries · Passionfruit · Sparkling wine · Pot of tea
Leftovers and Storage
The unfilled shell keeps in an airtight tin for 2 days. Top just before serving.
Nutrition per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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