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Ingredients: (Serve:6-8)

  • 6 egg whites
  • 2 cups caster sugar
  • 1 tbsp cornflour
  • 1tsp white vinegar
  • 300ml thickened cream
  • 1 tsp vanilla essence
  • 1 tbsp icing sugar
  • 3 green kiwi fruit, sliced
  • 3 passion fruit pulp
  • Edible white flowers

Prep/cook time: 2hrs plus cooling time


  • Pre heat the oven to 120c
  • Line a large flat baking tray with baking paper.
  • Attach the whisk attachment to a KitchenAid mixer, whisk the egg whites until fluffy and soft peaks form.
  • Gradually add caster sugar while the stand mixer is running on mid speed. Whisk for 6-8 minutes until the sugar has completely dissolved.
  • Turn the stand mixer down to a very low speed and add in the cornflour and vinegar until it is just combined.
  • Using a spatular scoop out the mixture onto the baking tray. Very gently scoop up the sides to form a round circle with a flat top.
  • Place in the oven to bake for 1 1/2 hours then turn off the oven, leave the door slightly ajar with out opening it. It’s best to leave it overnight to cool down slowly.
  • When you’re ready to serve; add the cream, vanilla essence and icing sugar to a KitchenAid stand mixer with the whisk attached. Whip the cream until soft peaks form.
  • Spoon the cream mixture over the top of the pavlova, followed with a few spoonfuls of the passionfruit pulp. Finish off with piling up the kiwi fruit slices over the top.
  • Garnish with fresh mint leaves and edible flowers!