Can I make kiwi pavlova ahead of time?

Absolutely! The meringue base keeps beautifully in an airtight container at room temperature for up to 2 days before assembling. Just wait to add the whipped cream and kiwi until right before serving - that way you'll get that perfect crisp texture. I often bake mine the night before a party to save time.

Why did my meringue collapse or weep?

Oh honey, I've been there! Usually it's one of three things: humidity (try adding an extra pinch of cornstarch), greasy equipment (wipe everything down with vinegar first), or underbaking (that slow cooling in the oven is crucial). My first pavlova looked like a pancake - we've all got to start somewhere!

Can I use frozen kiwi for the topping?

I wouldn't recommend it - frozen kiwi gets too mushy when thawed. Fresh is definitely the way to go for that perfect firm-yet-juicy texture. If kiwi's out of season, try strawberries or mango instead - they hold up better when frozen.

My meringue cracked - is it ruined?

Not at all! Those cracks just add character - call it "rustic charm." The taste will still be amazing. Pro tip: If you're really worried about presentation, you can always cover any major cracks with extra whipped cream. No one will ever know!

Can I make mini kiwi pavlovas?

Yes! Just spoon smaller dollops of meringue onto your baking sheet and reduce the baking time to about 45 minutes. Mini pavlovas are adorable for parties - everyone gets their own personal dessert. I like to arrange them on a platter with different fruit toppings for a colorful display.

Irresistible Kiwi Pavlova Recipe in 6 Easy Steps

Description

A light and airy dessert featuring crispy meringue topped with whipped cream and fresh kiwi.

Ingredients

4 large egg whites
1 cup granulated sugar
1 tsp white vinegar
1 tsp cornstarch
1 tsp vanilla extract
1 cup heavy cream
2 tbsp powdered sugar
4 ripe kiwis, peeled and sliced

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Instructions

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
Beat egg whites until stiff peaks form.
Gradually add sugar, vinegar, cornstarch, and vanilla while beating until glossy.
Spoon meringue onto the baking sheet, shaping into a circle.
Bake for 1 hour, then turn off the oven and let cool inside for another hour.
Whip heavy cream with powdered sugar until stiff.
Spread whipped cream over the cooled meringue.
Arrange kiwi slices on top.
Serve immediately.

Notes

Ensure the bowl and beaters are grease-free for best meringue results.
Let the meringue cool completely before adding toppings.
Store leftovers refrigerated for up to 1 day.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: Australian