Ingredients
- 6 egg whites
- 2 cups caster sugar
- 1 tbsp cornflour
- 1 tsp white vinegar
- 300ml thickened cream
- 1 tsp vanilla essence
- 1 tbsp icing sugar
- 3 green kiwifruit, sliced
- Pulp of 3 passionfruits
- Edible white flowers to serve
Method
- Preheat oven to 120C.
- Line a large flat baking tray with baking paper.
- Attach the whisk attachment to a KitchenAid mixer, whisk the egg whites until fluffy and soft peaks form.
- Gradually add caster sugar while the stand mixer is running on mid speed. Whisk for 6-8 minutes until the sugar has completely dissolved.
- Turn the stand mixer down to a very low speed and add in the cornflour and vinegar until it is just combined.
- Using a spatular scoop out the mixture onto the baking tray. Very gently scoop up the sides to form a round circle with a flat top.
- Place in the oven to bake for 1 1/2 hours then turn off the oven, leave the door slightly ajar with out opening it. It’s best to leave it overnight to cool down slowly.
- When you’re ready to serve; add the cream, vanilla essence and icing sugar to a KitchenAid stand mixer with the whisk attached. Whip the cream until soft peaks form.
- Spoon the cream mixture over the top of the pavlova, followed with a few spoonfuls of the passionfruit pulp. Finish off with piling up the kiwi fruit slices over the top. Garnish with fresh mint leaves and edible flowers.
