Pavlova is the Kiwi dessert essential, and this recipe is the perfect opportunity to try your hand at this crowd pleasing pudding. Top with lashings of lightly whipped cream, and whichever fruit is bountiful in your current season; get creative with colours and textures to produce your dream pavlova!
- 4 large egg whites
- 1/4 cup cold water
- 250g caster sugar
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 20g cornflour
- 1 cup mascarpone cream
- ⅓ cup passionfruit sauce or pulp
- 1 cup fresh strawberries, halved
- ¼ pomegranate seeds
- Fresh mint, to garnish
- Preheat your oven to 150 degrees celsius. In a clean bowl, whip the egg whites and a pinch of salt until they begin to form stiff peaks. Slowly stream in the cold water, followed by the caster sugar, and beat for a further 5-10 minutes (or until stiff, glossy peaks form). Beat in the vinegar.
- Gently fold in the vanilla and cornflour. Spoon the mixture onto a lined baking tray, keeping within a 15cm circle. Use a spoon to create your desired circular shape, then place into the oven. Bake for 30 minutes, then reduce the heat to 100 degrees and bake for a further 45 minutes. Turn off the oven, and leave for a minimum of 1.5 hours.
- Once cooled, spread the top with mascarpone, drizzle over the passionfruit and arrange your fruits on top.