The Classic Kiwi Pavlova

A meringue dessert popular in Australia & New Zealand that has a crisp crust & a soft, light inside, usually topped with fresh fruit & whipped cream

Pavlova
6 medium-sized eggs (I use 6’s)
1 ½ cups castor sugar
1 ½ teaspoons malt vinegar
¾ teaspoon vanilla extract
4 ½ teaspoons cornflour

To Decorate
300 mls full cream (1 ¼ cups)
½ teaspoon vanilla extract
2 tablespoons icing sugar
your favourite fresh or tinned fruit
icing sugar (confectioners sugar) to dust

Optional – ¼ cup passionfruit syrup

View the full recipe at Tania’s Kitchen →