• Serves 10
  • 1 hours
  • Difficulty Medium
  • 10 Ingredients


Ingredients (serves 10)

  • 3 egg whites (at room temperature)
  • 3 tablespoons cold water
  • 1 cup caster sugar
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla essence
  • 3 teaspoons cornflour (can use gluten free cornflour)
  • 300mls whipping cream
  • 2 ripe kiwi fruit
  • 1 banana
  • 1 small can of passionfruit


  1. Preheat the oven to 150 degrees Celsius
  2. Beat eggs whites until stiff with an electric mixer.
  3. Add water and beat again
  4. Add sugar gradually while beating
  5. Slow beater and add vinegar, vanilla and cornflour
  6. Line an oven tray with baking paper. Draw a 22 cm circle on the baking paper (I draw around a bowl I have that is that size)
  7. Spread the pavlova to within 2cm of the edge of the circle as evenly as possible and smooth the top over.
  8. Cook for 45 minutes then leave in the oven to cool.
  9. Carefully slide the pavlova off the baking paper onto a serving plate and top with cream and fruit.

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