Just having a few days of gorgeous warm sunny weather had me inspired to get working on summery desserts. And this kiwi & raspberry pavlova has been one of my favourites.
This is really the perfect summer dessert – super light meringue, crisp on the outside and soft in the middle, filled with lashings of whipped vanilla cream and topped with fresh berries and kiwi fruit
Recipe:
Kiwi & Raspberry Pavlova with Vanilla Cream
Ingredients –
for the meringue –
- 4 egg whites
- 250g (1 1/4 cups) caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 1 tsp vanilla extract
for the filling
- 250 ml double cream
- 1 tsp vanilla extract
- 1 tbsp sugar (or to taste)
- raspberries
- kiwi fruit, peeled and sliced
to make the meringue –
- preheat oven to 160C/ 320F/ gas mark 2 and line a baking sheet with baking parchment
- whisk the egg whites until stiff peaks form, gradually whisk in the sugar until the mixture is glossy and shiny, then add the vinegar, cornflour and vanilla
- dollop your egg white mixture in to a nice circle on the baking tray, and gently push down in the middle
- place in the oven and bake for an hour, leave to cool completely in the oven
to make the cream and assemble –
- once the meringue has completely cooled,  whisk together the cream, vanilla and sugar until soft peaks form
- fill the meringue with the freshly whipped cream and top with fruit
A few other delicious pavlova ideas for you:
Chocolate & Pear Pavlova from Food 24