The perfect end to our Christmas is a classic kiwi pavlova. It’s just one of those dishes that is a people pleaser and I can remember having this dessert since I was a little toddler – 3 years old (quite some time ago now!)
So, every Christmas Day, without a doubt, I make a pavlova and top it with sliced strawberries and kiwifruit. The next day, if there’s any left, we pack it up for our Boxing Day picnic at the beach!
There were two tips my Great Grandmother gave me (she was an amazing cook), make your pavlova of an evening when its cooler and never open the oven to check on your pav!
Classic kiwi pavlova
Ingredients
4 eggs, whites only (at room temperature)
1/4 tsp salt
220g caster Sugar
1/2 tsp vanilla essence
1 tsp vinegar
2 tsp corn flour
Strawberry sauce
1 punnet fresh strawberries
2 Tbsp white sugar
1/2 tsp vanilla essence
Topping
500 mls whipped cream
1 punnet strawberries sliced
4-6 kiwifruit peeled and sliced
Method
Preheat oven to 110 deg C and line a baking sheet with baking paper.
To make the pavlova place the egg whites and salt into a clean bowl and beat until a soft foam forms.
Gradually add the sugar while beating on high, until the mixture forms stiff peaks and the mixture becomes thick and glossy.
Whisk in the vanilla, vinegar and corn flour.
Tip the mixture onto the lined baking tray and shape into a circle. Smooth off the top.
Bake the pavlova for one-and-a-half hours. Do not open the oven during this time (just like Nana Fitz said).
After one-and-a-half hours, turn the oven off, open the door slightly and allow the pavlova to cool completely in the oven (overnight is preferable).
To make the strawberry sauce place one punnet of strawberries (washed and quartered) into a sauce pan with the sugar and vanilla essence.
Cook gently over a medium heat for about five minutes, or until the strawberries are soft.
Allow to cool then puree in a blender until smooth. Set aside.
To serve
Decorate with whipped cream, strawberries, kiwifruit slices and pour over the strawberry sauce.
