This classic pavlova is pepped up with zesty SunGold Kiwis. The ideal “make ahead” dessert!

Serves: 8 - 10 people

Preparation time: 20 minutes

Cooking time: 1 hour 15 minutes

Difficulty: Easy

Recipe suitable for: Vegetarians

Method:

1. Preheat the oven to 120°c. Line a baking tray with baking paper.

2. Using an electric mixer, beat the egg-whites in a mixing bowl until stiff peaks form. Add the caster sugar a spoonful at a time, beating all the while and continue to beat until all the sugar has dissolved and you have a stiff glossy meringue.  Add the cornflour, vinegar and vanilla and beat for 1 minute more.

3. Spoon the mixture onto the baking sheet into a circle about the size of a small dinner plate, use a palette knife to shape it and working from top to bottom create ridges up the sides.  

4. Bake for 1 hour 15 minutes or until firm. Allow to cool completely in the oven with the heat turned off. You can leave the door ajar if you are in a hurry.

5. Peel and slice the SunGold kiwis and halve the passionfruit. 

6. Using an electric mixer, beat the cream and icing sugar until soft peaks form. Place the pavlova on a plate. Spread with the cream mixture. Top with SunGold kiwi slices and passionfruit pulp. Serve.

Ingredients:

6 egg whites

340g caster sugar

1 tbsp cornflour

1 tsp white wine vinegar

1 tsp vanilla extract

300ml whipping cream

1 tbsp icing sugar

4 – 5 Zespri SunGold kiwis

2 passion fruit

Credit: Zespri SunGold Kiwi

www.zespri.eu