Kiwifruit and Strawberry Pavlova

Pavlova topped with kiwifruit and strawberries, then covered with thick vanilla sauce.

Kiwifruit and Strawberry Pavlova

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  • Prep Time


  • Total Time


  • Servings



  • tablespoons cornstarch

  • cups granulated sugar

  • 6

    large egg whites

  • ½

    teaspoon cream of tartar

  • teaspoons vanilla extract

  • Pinch of salt

  • 1

    pint each, strawberries and kiwifruit

  • 1

    recipe vanilla ice cream batter


Preheat oven to 275ºF, line a baking sheet with parchment paper. Combine cornstarch with granulated sugar and mix together with a fork. In a stand mixer fitted with a whisking attachment, whip the egg whites together with cream of tartar and salt, beginning at medium-low speed until soft peaks with small bubbles form (2-3 minutes). Increase speed to medium-high and very slowly add the sugar-cornstarch mixture, then add vanilla. Increase speed to high and whip until glossy and stiff (4-5 minutes). Spoon out 8-12 mounds, about three inches across, and indented in the center with the back of a spoon to hold the fruit. Place baking sheets into oven and lower the temperature to 250ºF, bake 50-60 minutes or until dry to the touch. Should not be browned or cracked. In the meantime, prepare the kiwifruit and hull the strawberries, then slice into bite-sized pieces. Chill ice cream batter in refrigerator. Remove baked pavlova from oven and allow to cool to room temperature before removing from baking sheets. Top with fruit and ice cream batter.


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