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Australia and New Zealand

Pavlova is named after a beautiful Russian ballet dancer who toured in Australia and New Zealand.

Serves 4-6



For the meringue

4 free range egg whites

225g caster sugar

1 tsp vinegar

1/2½tsp vanilla essence

2 tsp cornflour

For the filling

300ml double cream

3 tbsp Malibu® or coconut flavoured liqueur

1-2 slices pineapple, cut into wedges

1 medium mango, peeled, stoned and sliced

1 papaya, peeled, deseeded and sliced

1 passion fruit, halved




1) Preheat the oven to 130°C. Line a baking sheet with non-stick baking paper, using a little oil underneath to help the paper stick.

2) Place the egg whites into the Kenwood kitchen machine, whisk on high speed for approx. 2-3 minutes, until stiff. Add a large spoonful of sugar and whisk on high speed for approx. 2 minutes, until stiff. Continue adding spoonfuls and whisking after each addition as above until stiff.

3) Using a metal spoon, fold in the vinegar, vanilla essence and cornflour, until well blended. Spoon onto parchment paper in a 23cm circle, creating a swirled and peaked effect. Bake for 1 hour 15 minutes – 1 hour 30 minutes. Turn off oven and leave to cool completely in the oven.

4) Place the meringue on a plate, discarding the paper.

5) Whisk the cream in the Kenwood kitchen machine until it holds its shape, but do not over-whisk. Quickly whisk in the liqueur. Spread the cream on top of the meringue. Decorate with the exotic fruits, spooning the passionfruit pulp out of its shell to finish, then serve.


Kenwood, the UK’s leading kitchen appliance expert, has launched its ‘Around the World in 80 Plates’ e-booklet to inspire our nation of food-lovers to be even more curious and adventurous with global cuisine. To find out more about Kenwood and the Around the World in 80 Plates list, visit

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