Pavlova with minted kiwifruit salsa

This pavlova recipe will create delicious puddings that are crunchy on the outside and marshmallow on the inside. Served with minted kiwifruit salsa, they are a summer dessert sure to delight.

  • 1 hr cooking
  • Serves 7
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Mini kiwi pavlovas with minted kiwifruit salsa.


  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup caster sugar
  • 2 teaspoon vanilla essence
  • 1 tablespoon malt vinegar
  • thickened or whipped cream
Minted kiwifruit salsa
  • 4 green kiwifruit, peeled and diced
  • 1 ripe pear, skin removed and sliced
  • 1 tablespoon honey, plus extra for drizzling
  • 1 tablespoon lemon juice
  • 1 tablespoon shredded mint


Pavlova with minted kiwifruit salsa
  • 1
    Preheat the oven to 160ºC and line two trays with baking paper. Using an electric beater, whip the egg whites until foamy, then add the cream of tartar and beat on medium-high speed until white with very small bubbles.
  • 2
    Gradually add the caster sugar in a slow steady steam, beating until thick, white and glossy (about 5 minutes). Fold in vanilla essence and vinegar.
  • 3
    Make 4 rough piles of meringue on each tray. Using a knife, smooth into high, round shapes, then whip up the sides with a fork for decoration.
  • 4
    Cook for 20 minutes, then reduce the heat to 140ºC and cook a further 20 minutes. Turn off the oven and allow to cool and dry out.
  • 5
    For salsa, combine all the ingredients. Drizzle with honey if desired.
  • 6
    Top pavs with cream and spoon over kiwifruit salsa.

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