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
Ingredients
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
Method
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 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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