Skip to Content

Kiwi Pavlova

The classic Kiwi Pavlova, covered in freshly whipped cream and summer berries! It’s kind of like eating a meringue on the outside but a soft fluffy cloud on the inside.

Kiwi Pavlova

The classic humble Kiwi Pavlova! With it’s crispy exterior shell, fluffy marshmallow interior, whipped cream and seasonal fruit it’s everyones favourite dessert!

Pavlova is an all time popular dessert here in New Zealand. Around Christmas time and the summer months you’ll find it on every dessert table at BBQs and get togethers! There are many different variations of flavours and toppings but this is the ultimate classic!

If you usually pick up a pre made pavlova at the supermarket why no try make your own this year? This recipe has all the tips and tricks to conquer this delicious dessert!

Why this is the BEST Pavlova Recipe

  • Step by step instructions
  • Perfectly crisp on the outside but a soft marshmallow interior
  • Simple and easy to make
  • All the best tips and tricks
  • Perfect for Christmas
  • Easy troubleshooting
Easy Pavlova

Tips and Tricks

  • Use older eggs – The same with meringues its best to use older egg whites for this recipe. The proteins in egg whites break up or unravel quicker than with fresh eggs. If you only have fresh eggs on hand don’t worry, this recipe will still work great it just may take a little longer whip up the egg whites.
  • Make sure your equipment is clean – There can be no trace of fat (oil, butter) in the pavlova. Make sure your bowl and whisk is completely clean (even give it a quick whip with vinegar). Never make it in a plastic bowl, only glass and metal.
  • Be careful while separating the eggs – When you seperate the eggs make sure not even a trace of egg yolk gets into the egg white. This will cause your egg whites to not whip up.
  • Dissolve the sugar fully – Make sure your sugar has fully dissolved into the egg whites. Take a small amount and feel it between your fingers and if it’s still gritty it’ll need to be beaten for longer. Undissolved sugar will cause a syrup to leak out of the pavlova.
  • Don’t peak while baking – I know its super tempting but don’t open the oven door during baking or while the pavlova is cooling. Sudden temperature changes can cause the pav to collapse so wait until it’s completely cooled!

Pavlova Toppings

The classic toppings for pavlova are freshly whipped cream, kiwi fruit and summer berries but there are so many options for different flavours! Here are a few of my favourite.

  • Lemon or Passion fuit curd
  • Shaved Chocolate
  • Berry Coulis
  • Mango
  • Custard
Berries on a Pavlova

Troubleshooting

Why wont my egg whites whip?

Make sure all your equipment – bowl and whisk – is extremely clean. If there are any traces of fat like oil, egg yolk or butter the egg whites will not whip.

Why is my Pavlova Weeping?

The main cause of pavlova leaking syrup is from sugar that has not fully dissolved. When it cooks in the oven the undissolved sugar will start to melt and weep on to the base of the tray, leaving a sticky syrup. This is also a common problem when making meringues.

Make sure to check the mixture is smooth between your fingers and there is no grit from undissolved sugar.

Why has my Pavlova Cracked?

There is nothing wrong with a cracked pavlova, remember that whipped cream hides everything! The cracks are usually caused from the inside shrinking while cooling. Make sure to let your pav cool down slowly and there shouldn’t be too many cracks.

Why does my Pavlova Collapse?

Pavlova can collapse from cooling too fast. It’s a very light and delicate dessert that temperature changes can have a big impact on.

When the pavlova has finished baking do not open the door! Turn the oven off and leave the pav the cool slowly for at least 4-6 hours or overnight.

Pavlova

Pavlova History

What is Pavlova?

Pavlova is a popular dessert here in New Zealand made out of egg whites and sugar. It’s kind of like a meringue on the outside but like eating a sweet fluffy cloud on the inside, served with freshly whipped cream and whichever kind of fruit is in season.

It can be eaten all year round but especially common at Christmas where you’ll find it everywhere!

Who Invented Pavlova

The dessert was named after Anna Pavlova who was a Russian Ballerina. She came to New Zealand and Australia in the 1920’s on a world tour.

There is a lot of controversy about which country invented Pavlova, New Zealand or Australia – but it was 100% New Zealand! There are many different versions of the dessert around that time from both countries so no one will ever know for sure!

Pavlova Ingerdients

Pavlova Ingredients

  • 6 Egg Whites – Here are some recipes to use up egg yolks
  • 1 1/2 Cups / 250g White Sugar – Castor sugar or superfine sugar can also be used
  • 2 tsp Corn Flour – Corn starch is the same ingredient just different name
  • 1 tsp White Vinegar
  • 300ml / 1 1/2 Cups Heavy Whipping Cream – Make sure your cream is at least 35% fat content so it will whip
  • Fresh Fruit or Frozen Fruit to serve

How to Make Pavlova

Preheat the oven to 130C / 260F. Line a baking sheet.

In the bowl of a stand mixer or a large bowl if you’re using a hand mixer add the 6 egg whites. Make sure to not get any trace of egg yolk in the egg whites or they will not whip.

Turn your mixer on to medium speed and whip the egg whites until soft peaks form – about 2-3 minutes.

Once soft peaks have been formed add 1 Tbsp of sugar at a time to the egg whites while continuously whipping. It should take around 5 minutes to add all of the sugar.

Continue beating for another 5-7 minutes on medium speed. This is why you need a hand mixer or stand mixer, there is no way this could be done by hand.

The egg whites should be thick and glossy, take a small amount between your fingers and check for any sugar. It should have all dissolved, if it hasn’t continue beating until it has.

Add the corn flour, vinegar and vanilla and mix it through.

Turn the pavlova out on to the lined baking sheet and form it into a circle using a spatula. It isn’t supposed to look perfect, jagged edges are a good thing here!

Place the pavlova into the oven for about 50 minutes. When the time is up turn the oven off without opening the door and leave it to cool completely for at least 6-8 hours or overnight is best.

When you are ready to serve the pavlova, whip the cream to soft peaks.

Transfer the pavlova to a cake stand or plate and top with the whipped cream. Decorate with fresh summer fruit if it’s in season or a berry coulis made with frozen fruit.

Slice and enjoy!

FAQ

How early can you put cream on pavlova?

Pavlova should be decorated just before serving. If it’s decorated sooner the whipped cream can start to melt and will hydrate the shell causing it to become chewy.

How long will pavlova keep?

An undecorated pavlova will keep in an airtight container for a few days. I would recommend making the pavlova the day before, letting it cool in the oven overnight and serving the next day for best results.

How to freeze pavlova

Undecorated it can be frozen for about 3 months. Make sure to wrap it up tightly so it stays fresh. Defrost fully at room temperature before decorating and serving.

What do with failed pavlova

Even the best recipes can fail sometimes but don’t worry you can still make a delicious dessert! If your pavlova has collapsed, crumble it up and add to Ambrosia, a Trifle or simpley cover with lots of whipped cream and no on will no the difference!

How to store pavlova after cooking

Once your pavlova has cooled completely from the oven the best way to store it until you serve is in an airtight container.

Pavlova with whipped cream

More Christmas Recipe

Easy Pavlova

Easy Pavlova

Yield: 12 Slices
Prep Time: 20 minutes
Cook Time: 50 minutes
Additional Time: 6 hours
Total Time: 7 hours 10 minutes

The classic Kiwi Pavlova, covered in freshly whipped cream and summer berries! It’s kind of like eating a meringue on the outside but a soft fluffy cloud on the inside.

Ingredients

  • 6 Egg Whites
  • 1 1/4 Cups / 250g White Sugar
  • 2 tsp Corn Flour / Corn Starch
  • 1 tsp White Vinegar
  • 1 tsp Vanilla Extract

Toppings

  • 1 1/4 Cups / 300ml Heavy Whipping Cream
  • Fresh Fruit

Instructions

  1. Preheat the oven to 130C / 260F. Line a baking sheet.
  2. In the bowl of a stand mixer or a large bowl if you’re using a hand mixer add the 6 egg whites. Make sure to not get any trace of egg yolk in the egg whites or they will not whip.
  3. Turn your mixer on to medium speed and whip the egg whites until soft peaks form – about 2-3 minutes.
  4. Once soft peaks have been formed add 1 Tbsp of sugar at a time to the egg whites while continuously whipping. It should take around 5 minutes to add all of the sugar.
  5. Continue beating for another 5-7 minutes on medium speed. This is why you need a hand mixer or stand mixer, there is no way this could be done by hand.
  6. The egg whites should be thick and glossy, take a small amount between your fingers and check for any sugar. It should have all dissolved, if it hasn’t continue beating until it has.
  7. Add the corn flour, vinegar and vanilla to the pavlova and mix it through.
  8. Turn the pavlova out on to the lined baking sheet and form it into a circle using a spatula. Pavlova isn’t supposed to look perfect, jagged edges are a good thing here!
  9. Place the pavlova into the oven for about 50 minutes. When the time is up turn the oven off without opening the door and leave it to cool completely for at least 6-8 hours or overnight is best.
  10. When you are ready to serve the pavlova, whip the cream to soft peaks.
  11. Transfer the pavlova to a cake stand or plate and top with the whipped cream. Decorate with fresh summer fruit if it’s in season or a berry coulis made with frozen fruit.
  12. Slice and enjoy!

Notes

How early can you put cream on pavlova?

Pavlova should be decorated just before serving. If it's decorated sooner the whipped cream can start to melt and will hydrate the pavlova shell causing it to become chewy.

How long will pavlova keep?

An undecorated pavlova will keep in an airtight container for a few days. I would recommend making the pavlova the day before, letting it cool in the oven overnight and serving the next day for best results.

How to store pavlova after cooking

Once your pavlova has cooled completely from the oven the best way to store it until you serve is in an airtight container.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Slices Serving Size: 1
Amount Per Serving: Calories: 188Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 35mgCarbohydrates: 25gFiber: 0gSugar: 23gProtein: 3g

Nutrition information is estimated and not always correct

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Gingerbread House Recipe
Previous
Gingerbread House Recipe
Next
Gingerbread Pancakes Recipe
Skip to Recipe