Kiwifruit pavlova pots

Adam Liaw
Kiwifruit pavlova pots.
Kiwifruit pavlova pots. Photo: William Meppem

Sorry Australia, New Zealand made the pavlova before we did. But that doesn't mean it isn't our national dessert. I'm more than happy to share something this good with our closest neighbour.


300ml thickened cream

½ tsp vanilla extract

4 green kiwifruit, peeled and diced into ½ cm pieces

2 golden kiwifruit, peeled and diced into ½ cm pieces

2 passionfruit

Vanilla meringues

2 egg whites

½ cup caster sugar

½ tsp vanilla extract


1. Heat a fan-forced oven to 100C (120C conventional). For the meringues, whip the egg whites to stiff peaks with an electric mixer, then add the sugar a little at a time, continuing to whisk until the mixture is shiny and the sugar dissolved. Line a baking sheet with baking paper and spoon large tablespoons of meringue onto it. Bake for 90 minutes until the meringues are hard, then cool to room temperature. 

2. Whip the cream with the vanilla extract until it forms soft peaks (I don't like to sweeten cream for pavlova). Break the meringues into large pieces and layer the meringue, cream and fruit in 4 glasses, finishing with a layer of cream and fruit. Serve immediately. 

Also try: Adam Liaw's barbecued lamb chops with sweet potato and rosemary butter

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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