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.

– Egg Whites – White Sugar – Corn Flour / Corn Starch – White Vinegar – Vanilla Extract


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.


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