Dessert: New Zealand – Pavlova

Serving Size: 8

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

4 large egg whites, room temperature
1 cup (200 g) superfine sugar
1 tsp white vinegar
1 tsp cornstarch
1 tsp vanilla extract
1 cup (240 ml) heavy whipping cream
2 tbsp powdered sugar
2 kiwis, peeled and sliced
1 cup seedless grapes, halved
1 / 2 cup pomegranate seeds
Mint leaves for garnish (optional)

Instructions

1. Preheat oven to 120°C (250°F). Line a baking sheet with parchment and draw a 20 cm circle as a guide.
2. Whisk egg whites to soft peaks, then gradually add caster sugar, beating until glossy and stiff peaks form. Fold in vinegar, cornflour and vanilla.
3. Spoon meringue onto the parchment in the circle, shaping a slight well in the center. Smooth edges.
4. Bake 1¼–1½ hours until dry to the touch; turn oven off and leave pavlova inside to cool fully (at least 1 hour).
5. Whip whipping cream with icing sugar to soft peaks. Pile cream into the cooled pavlova well.
6. Top with kiwi slices, halved grapes and pomegranate seeds. Garnish with mint and serve immediately.