Kiwi Pavlova

Name: Kiwi Pavlova
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 8 servings
Cuisine: New Zealand
Ingredients: 6 egg whites, room temperature; 1 3/4 cups caster sugar; 1 1/2 tsp cornflour; 1 tsp white vinegar; 1/2 tsp vanilla extract; 2 cups whipped cream; 3 kiwifruit, sliced; 1 cup passionfruit pulp

8 servings25 min prep90 min cookMedium New Zealand

♡ Sign in to save Print / Save as PDFPro

The Story Behind It

The Tale of Kiwi Pavlova

Story updated September 17, 2026

New Zealand is one half of the long-running pavlova dispute with Australia, pointing to early 20th-century recipe references as evidence it was first created there in honor of touring Russian ballerina Anna Pavlova. Whoever invented it, the meringue-and-cream dessert is a fixture of Kiwi celebratory meals.

Ingredients

Scale:· 8 servings

6 egg whites, room temperature
1 3/4 cups caster sugar
1 1/2 tsp cornflour
1 tsp white vinegar
1/2 tsp vanilla extract
2 cups whipped cream
3 kiwifruit, sliced
1 cup passionfruit pulp

Instructions

1Preheat oven to 250°F and line a tray with parchment, marking a 9-inch circle.
2Whisk egg whites to stiff peaks, then add sugar a spoonful at a time until glossy.
3Fold through the cornflour, vinegar, and vanilla.
4Mound the meringue onto the circle, smoothing the sides and flattening the top slightly.
5Bake for 90 minutes, then cool completely in the oven with the door closed.
6Just before serving, top with whipped cream, sliced kiwifruit, and passionfruit pulp.

Want Cook Mode, your own recipe photos, and unlimited calculators?

Get Home Cooking Pro

Comments

Loading comments…