Festive pavlova

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Festive pavlova Recipe by KitchenAid | Minimax

Recipe by KitchenAid

A festive fave, this summer pavlova is sure to impress. Fluffy whipped cream, fresh summer fruits and a delectably light base? That's what we call the ultimate warmer weather dessert!

Prep/cook time: 2hrs plus cooling time

Serve: 6-8


6 egg whites

2 cups caster sugar

1 tbsp cornflour

1 tsp white vinegar

300ml thickened cream

1 tsp vanilla essence

1 tbsp icing sugar

3 green kiwi fruit, sliced

3 passionfruit pulp

Edible white flowers


  • 01

    Pre heat the oven to 120C. 

  • 02

    Line a large flat baking tray with baking paper.

  • 03

    Attach the whisk attachment to a KitchenAid mixer, whisk the egg whites until fluffy and soft peaks form.

  • 04

    Gradually add caster sugar while the stand mixer is running on mid speed. Whisk for 6-8 minutes until the sugar has completely dissolved. 

  • 05

    Turn the stand mixer down to a very low speed and add in the cornflour and vinegar until it is just combined.

  • 06

    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.

  • 07

    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.

  • 08

    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.

  • 09

    Spoon the cream mixture over the top of the pavlova, followed with a few spoonfuls of the passion-fruit pulp. Finish off with piling up the kiwi fruit slices over the top. Garnish with fresh mint leaves and edible flowers. 

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