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Pavlova with cherries, kiwifruit and raspberries

The addition of fresh cherries to this traditional pavlova recipe makes a brilliant Christmas dessert. It's easier than you think to whip up this gorgeous pav!

Feb 28, 2012 1:00pm
  • 15 mins preparation
  • 1 hr 30 mins cooking
  • Serves 8
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Ingredients

Pavlova with cherries, kiwifruit and rapsberries
  • 5 egg whites
  • 1 cup caster sugar
  • 1 vanilla bean, seeds scraped
  • 2 teaspoon cornflour, sifted
  • 2 teaspoon apple cider vinegar
  • 300 millilitre thickened cream, whipped
  • 1 punnet raspberries
  • 1 kiwifruit, peeled, sliced
  • 1 cup whole cherries
  • 3 passionfruit, pulp

Method

Pavlova with cherries, kiwifruit and rapsberries
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a 26cm springform pan with removable base. Line with baking paper.
  • 2
    In a large clean bowl, using an electric mixer, beat egg-whites until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until mixture is thick and glossy.
  • 3
    Add vanilla seeds, cornflour and vinegar and beat a further 1-2 minutes. Spoon evenly into pan.
  • 4
    Reduce oven to very slow, 120°C. Bake pavlova 1 1/2 hours. Cool in a turned-off oven with door a jar.
  • 5
    Carefully remove pavlova from pan and place on a serving plate. Spread over cream, arrange fruit on top and drizzle with passionfruit.

Notes

Beating the egg-white and sugar together will take about 8-10 minutes it is very important to dissolve the sugar crystals.

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