Marshmallow Pavlova with Zespri Kiwifruit
By Jeff and Shirley Roderick
- 4 egg whites (as fresh as possible)
- pinch of salt
- ¾ cup caster sugar
- 1 tsp white vinegar
- 1 tbsp cornflour
- 1 tsp vanilla extract
- whipped cream (to decorate)
- Zespri Green and SunGold Kiwifruit (to decorate)
10 servings, ⏲ 1½ hours
Preheat the oven to 200˚C.
Cover greased baking dish with baking paper, grease and sprinkle with cornflour, tapping off excess.
Using an electric beater, beat the egg whites and a pinch of salt until stiff.
Add the sugar, 1 heaped tablespoon at a time. Beat well between each addition of sugar.
When finished the mixture should be thick and shiny.
Fold in the white vinegar, cornflour and vanilla extract. Stir gently then pile onto the prepared tray forming as many round disc shapes as you desire to make your pavlova. (We have made 3 for the pavlova pictured).
Drop the oven temperature to 120˚C before placing the pavlova in the oven.
Bake for 1½ hours.
Remove from the oven, cool for a few minutes then turn upside down on to a flat serving plate.
When cold, top with whipped cream and sliced Green and SunGold kiwifruit.
Shirley calls this a marshmallow pavlova due to its marshmallow texture when cooked.