Irresistible Kiwi Pavlova Recipe in 6 Easy Steps

Oh my gosh, let me tell you about the first time I tried kiwi pavlova – it was love at first bite! That crisp-yet-marshmallowy meringue base topped with billowy whipped cream and those bright green kiwi slices just stole my heart. This Australian classic is my go-to summer dessert now – it’s light as air but packs such incredible flavor. I’ll never forget bringing it to a backyard barbecue last year; people couldn’t stop raving about how the tart kiwi cuts through the sweetness perfectly. The best part? It looks fancy but is actually super simple to make. Trust me, once you try this kiwi pavlova, you’ll be hooked!

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Why You’ll Love This Kiwi Pavlova

Let me count the ways this dessert will win you over:

• That magical contrast of crisp shell and marshmallow-soft center – it’s like biting into a sweet cloud!
• So simple to make – just a handful of basic ingredients transforms into something spectacular
• The kiwi topping adds this gorgeous pop of color and refreshing tartness that balances the sweetness perfectly
• It’s naturally gluten-free (my cousin with celiac disease goes wild for it)
• Looks fancy enough to impress guests but comes together with minimal effort

Seriously, what’s not to love? This kiwi pavlova checks all the boxes for the perfect summer dessert.

Ingredients for Kiwi Pavlova

Okay, let’s gather our goodies! Here’s exactly what you’ll need to make this dreamy kiwi pavlova – and trust me, every single ingredient plays a crucial role in creating that perfect texture and flavor balance.

• 4 large egg whites – Room temperature is key here! Cold eggs just don’t whip up as nicely.
• 1 cup granulated sugar – Not packed! Just gently spoon it in for the right measurement.
• 1 tsp white vinegar – My secret weapon for that crisp exterior. Don’t worry, you won’t taste it!
• 1 tsp cornstarch – This little bit helps stabilize our meringue so it doesn’t weep.
• 1 tsp vanilla extract – Pure vanilla makes all the difference – none of that imitation stuff!
• 1 cup heavy cream – Look for cream with at least 36% milk fat for the fluffiest topping.
• 2 tbsp powdered sugar – For sweetening our whipped cream just right.
• 4 ripe kiwis – Peeled and sliced into pretty rounds. Wait until they give slightly when pressed!

See? Nothing fancy, just quality ingredients handled with care. Pro tip: Measure everything before you start – it makes the whole process so much smoother when you’re in the baking zone!

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Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this kiwi pavlova! Just grab these basics:

• Electric mixer – A hand mixer works fine, but a stand mixer is my lazy-day favorite
• Baking sheet – Any standard size will do
• Parchment paper – Absolute must for easy removal
• Rubber spatula – For gently folding and shaping
• Sharp knife – For those perfect kiwi slices

That’s it! See? I told you this was simple. Now let’s get baking!

Crisp on the outside and marshmallowy soft inside, this Kiwi Pavlova is a show-stopping dessert that’s surprisingly simple to make. For another elegant yet easy treat, check out our Cereal Milk Panna Cotta Recipe — it’s creamy, nostalgic, and perfect for any occasion.

How to Make Kiwi Pavlova

Ready to create this little slice of heaven? Don’t let the elegant look fool you – my kiwi pavlova method is practically foolproof when you follow these steps carefully. I’ve made this dozens of times (okay, maybe hundreds – it’s that good!), and these are all the little tricks I’ve learned along the way.

Preparing the Meringue

First things first – preheat that oven to 250°F (120°C) and line your baking sheet with parchment. Now, here’s where the magic starts! Whip your room-temperature egg whites on medium speed until they form soft peaks – this takes about 2-3 minutes. You’ll know they’re ready when you lift the beaters and the peaks flop over slightly at the tips.

Now comes the fun part – gradually add the sugar, about a tablespoon at a time, while continuing to beat. I know it’s tempting to dump it all in at once, but patience pays off here! Keep beating until the mixture forms stiff, glossy peaks that stand straight up when you lift the beaters. This is when you’ll add the vinegar, cornstarch, and vanilla – just beat for another 30 seconds to incorporate everything beautifully.

Now carefully spoon your gorgeous meringue onto the baking sheet, shaping it into a circle about 8 inches across. Use the back of your spoon to make little swirls and peaks – they’ll get delightfully crisp in the oven!

Baking and Cooling

Pop your meringue into the preheated oven and let it bake for exactly 1 hour. No peeking! The low temperature slowly dries out the meringue to create that perfect crisp exterior with a marshmallowy center.

Here’s my golden rule: when the hour is up, turn off the oven but leave the meringue inside to cool completely – at least another hour. I know it’s hard to resist, but this slow cooling prevents cracks and helps set the structure. I learned this the hard way when I rushed my first attempt and ended up with a crumbly mess!

Assembling the Kiwi Pavlova

While your meringue cools, whip up the cream. Make sure your heavy cream is ice cold – I sometimes even chill my bowl and beaters for extra insurance. Whip on medium-high speed until soft peaks form, then add the powdered sugar and whip just until stiff. Be careful not to overdo it, or you’ll end up with butter (been there, done that!).

Now for the grand finale! Gently spread the whipped cream over your completely cooled meringue base. Arrange those gorgeous kiwi slices in concentric circles or whatever pretty pattern you like – have fun with it! The contrast of the bright green fruit against the white cream is absolutely stunning.

Pro tip: Assemble right before serving for maximum crispiness. That first bite of crisp meringue giving way to pillowy cream and juicy kiwi? Pure dessert bliss!

Tips for Perfect Kiwi Pavlova

After many pavlova triumphs (and a few hilarious disasters), here are my foolproof tips for kiwi pavlova perfection:

• Grease-free is the way to be! Even a speck of fat in your bowl can sabotage stiff peaks. I always wipe mine down with lemon juice or vinegar first – works like a charm.
• Humidity is the enemy. Save this for dry days – rainy weather makes sticky, weepy meringues. If you must bake when it’s humid, add an extra pinch of cornstarch.
• Room temp eggs whip best. I leave mine out for at least 30 minutes – the difference in volume is incredible!
• Wait for complete cooling. I know it’s hard, but rushing this step leads to cracks. Let the oven do its slow magic.

Follow these simple rules, and you’ll be a kiwi pavlova rockstar in no time!

Variations for Kiwi Pavlova

While I’m completely obsessed with the classic kiwi version, sometimes it’s fun to mix things up! Here are some delicious twists I’ve tried over the years:

• Tropical vibes: Swap out half the kiwi for passionfruit pulp – that tart, seedy goodness takes it to another level!
• Berry beautiful: Use a mix of strawberries, raspberries, and blueberries for a patriotic look in summer.
• Chocolate lover’s dream: Fold cocoa powder into half the meringue for a stunning marbled effect.
• Citrus spark: Add lemon zest to the meringue and top with mandarin orange segments.
• Nutty crunch: Sprinkle toasted coconut or chopped pistachios over the whipped cream.

The best part? The basic pavlova method stays the same – just have fun playing with different toppings! My neighbor once made mini pavlovas in muffin tins for a party – genius, right?

Serving and Storing Kiwi Pavlova

Okay, here’s the deal with this beauty – kiwi pavlova is absolutely meant to be served immediately! That magical contrast between the crisp shell and soft center is at its peak right after assembly. I always make a big production of bringing it to the table – the “oohs” and “aahs” never get old when people see those perfect kiwi slices glistening on top.

But let’s be real – sometimes life happens and you’ve got leftovers. If you must store it (though in my house, that’s rare!), pop it in the fridge loosely covered with plastic wrap. The meringue will soften a bit, but it’ll still taste amazing for about a day. Just know the texture won’t be quite as perfect as that first glorious serving.

Pro tip: If you’re planning ahead, you can bake the meringue base a day early and store it in an airtight container at room temperature. Then just whip the cream and slice the kiwis right before your guests arrive for that fresh-as-can-be experience. Works like a charm for dinner parties!

Kiwi Pavlova Nutritional Information

Now, let’s chat about what’s actually in this heavenly dessert – because trust me, after one bite, you won’t care about the numbers, but it’s still good to know! Keep in mind these are estimates – your exact nutrition will depend on your specific ingredients (like how ripe those kiwis are or whether you go heavy on the whipped cream… no judgment here!).

Per generous slice (about 1/6th of the whole pavlova), you’re looking at roughly:

• 220 calories – Pretty light for such an indulgent-tasting dessert!
• 8g fat (5g saturated) – Mostly from that luscious whipped cream
• 35g carbs – The meringue gives us that sweet crispness
• 28g sugar – The kiwi’s natural tartness balances this out beautifully
• 2g fiber – Thank you, kiwi skins! (Well, the insides really)
• 3g protein – Those egg whites pull their weight

Now, here’s my nutritionist friend’s favorite part – this kiwi pavlova actually gives you a nice dose of vitamin C from the kiwis. So you could almost call it health food, right? (Okay, maybe don’t quote me on that!) The point is, it’s a dessert you can feel good about enjoying – light, fresh, and made with real ingredients. Just try not to eat half of it in one sitting like I may or may not have done last summer…

And if you’re craving more creative desserts and baking ideas, explore our Pinterest boards where you’ll find endless sweet inspiration.

Frequently Asked Questions

Over my many kiwi pavlova adventures, I’ve gotten the same great questions again and again. Here are the answers to everything you might be wondering – straight from my trial-and-error experience!

Share Your Kiwi Pavlova Experience

I’d love to hear how your kiwi pavlova turns out! Leave a comment below with your baking adventures—the triumphs, the flops (we’ve all been there!), or any fun twists you tried. Happy baking!