Easy Pavlova

Recipe by WiGal
READY IN: 1hr 25mins




  • Pre-heat oven to 300 degrees F (150 degrees C).
  • Line a baking sheet with parchment paper.
  • Draw a 9 inch circle on the parchment paper.
  • In a large bowl, beat egg whites until stiff but not dry.
  • Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition.
  • Beat until thick and glossy.
  • Overbeaten egg whites lose volume and deflate when folded into other ingredients.
  • Be absolutely sure not a particle of grease or egg yolk gets into the whites.
  • Gently fold in vanilla extract, lemon juice and cornstarch.
  • Spoon mixture inside the circle drawn on the parchment paper.
  • Working from the center, spread mixture toward the outside edge, building edge slightly.
  • This should leave a slight depression in the center.
  • Bake for 1 hour; cool on a wire rack.
  • Let cool completely before next phase.
  • Remove the paper, and place meringue on a flat serving plate.
  • Place the cream, sugar, and vanilla in bowl of a stand mixer fitted with a whisk attachment; beat on medium-high speed until soft peaks form, about 1 1/2 to 2 minutes.
  • Gently fold lemon curd into whipped cream.
  • Pile center of the meringue with whipped cream.
  • Top whipped cream with kiwifruit slices OR fruit of your choice.