Classic Pavlova Recipe (With Cream Cheese, Kiwi and Blueberries)
Prep Time 15minutes
Total Time 1hour45minutes
112gEgg whites(room temperature)
180gSuperfine sugar or Caster sugar
2tbspCorn flour or Cornstarch
80 g Cream cheese(room temperature)
100gChopped fresh kiwi
Preheat your oven to 150 C. Take a large baking sheet and line it with parchment paper.
In a large clean bowl measure out your egg whites and add the salt. Using a hand mixer or stand mixer start whipping the egg whites. Once it becomes frothy after 2 minutes or so slowly start adding the sugar whipping continuously.
Now add the vinegar and vanilla. Whip for about 8 minutes or until you reach stiff peaks. It takes anywhere between 8-12 minutes.
Once it reaches stiff peaks. Sift the cornflour into the mixture and using a metal spoon, fold it in gently.
Plop this mixture on the baking tray and shape it into a 6-7 inch round mountain, or any shape you desire. Leave an indent on top of the shape, it helps in creating a space to add your filling once it's baked.
Bake for 45 minutes at 150 C, then turn down the temperature to 135 C and bake for another 45 minutes. After this, turn off the oven and let the pavlova rest for at least one hour. Make sure you do not open the oven door at all times because you do not want to bring down the temperature of the oven.
Add the room temperature cream cheese and sifted icing sugar into a bowl and whisk until smooth.
Assembling the Pavlova:
Only take the pavlova out when you plan to serve it. Gently transfer it to you serving dish, top with the cream cheese frosting, fresh fruit and serve!