Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meringue
Topping
Method
Meringue Preparation
- 1
Preheat the Oven
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- 2
Beat Egg Whites
In a clean bowl, add the 4 egg whites. Using an electric mixer, beat the egg whites on medium speed until soft peaks form.
- 3
Add Sugar Gradually
Once the soft peaks form, gradually add the 1 cup of granulated sugar, 1 tablespoon of cornstarch, 1 teaspoon of white vinegar, and 1 teaspoon of vanilla extract while continuing to beat the mixture on high speed until stiff peaks form and the mixture is glossy.
- 4
Shape the Meringue
Spoon the meringue mixture onto the prepared baking sheet, shaping it into a circle about 8 inches in diameter, creating a slight well in the center.
- 5
Bake the Meringue
Bake the meringue in the preheated oven for about 1 hour, then turn off the oven and let the meringue cool in the oven with the door slightly ajar for at least 2 hours.
Topping Preparation
- 6
Whip the Cream
In a mixing bowl, combine 1 cup of heavy cream and 2 tablespoons of powdered sugar. Beat with an electric mixer until soft peaks form.
- 7
Prepare the Fruits
While the meringue is cooling, wash and slice the fresh strawberries, slice the kiwis, and halve the passion fruit.
- 8
Assemble the Pavlova
Once the meringue has cooled, spread the whipped cream evenly over the meringue base. Top with the sliced strawberries, kiwi slices, and passion fruit halves.
- 9
Garnish
Finish with fresh mint leaves on top for garnish.
