Kiwi Pavlova Cups
New Zealand's national dessert — the iconic pavlova, named after the Russian ballerina Anna Pavlova — reimagined as individual cups. Crispy-exterior, marshmallow-interior meringue nests filled with thick whipped cream and topped with passion fruit, kiwi, strawberries and the obligatory feijoa if in season.
- Total
- 50 min
- Serves
- 8
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Preheat oven to 120°C/250°F. Whip egg whites to soft peaks. Add sugar one tablespoon at a time, whipping until stiff and glossy (5 minutes). Fold in cornflour, vinegar and vanilla.
About 5 min
Pipe or spoon 8 meringue nests onto a baking paper-lined tray. Make a well in the centre of each.
About 14 min
Bake 75–90 minutes until the exterior is crisp but the inside remains soft. Turn off the oven; leave inside until completely cool (do not open the door). This slow cooling prevents cracking.
About 14 min
Before serving, fill each pavlova nest with a generous spoon of whipped cream.
About 14 min
Top with passion fruit pulp (this is non-negotiable for New Zealanders), kiwi slices and strawberries. Serve immediately — pavlova waits for no one.
About 3 min
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 4 g
- Carbs
- 44 g
- Fat
- 10 g
- Fibre
- 2 g
- Sugar
- 42 g
- Sodium
- 60 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.