Pavlova with kiwi and passion fruit

For 2 persons. Crispy pavlova with a soft interior, topped with fresh kiwi and passion fruit and a light whipped cream. The tropical notes of the alcohol-free white wine from Giesen Sauvignon Blanc harmonize beautifully with the sweetness and acidity of the fruit.
Pavlova with kiwi and passion fruit

Ingredients

  • 2 egg whites (at room temperature)
  • 100 grams of fine granulated sugar
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon vanilla extract For the topping:
  • 125 ml whipped cream
  • 1/2 tablespoon powdered sugar
  • 1-2 fresh kiwis
  • 1-2 passion fruits
  • Fresh mint leaves (optional, for garnish)

Preparation method

  1. Preparation: Preheat the oven to 150°C (130°C fan-assisted)
  2. Line a baking tray with baking paper and draw a circle about 10-12cm in diameter as a guideline for the pavlova.
  3. To make the Pavlova: In a clean, grease-free bowl, beat the egg whites on medium speed until soft peaks form.
  4. Add the sugar a little at a time, beating on high speed until the mixture is glossy and stiff and all the sugar has dissolved. This should take about 5-6 minutes.
  5. Add the vinegar, cornstarch, and vanilla extract and beat briefly to combine.
  6. Spoon the mixture onto the baking paper within the drawn circle and shape into a nice round, with a slight indentation in the centre for the topping.
  7. Baking: Place the pavlova in the oven and immediately reduce the temperature to 120°C (100°C fan oven).
  8. Bake the pavlova for 1 hour. Turn the oven off and let the pavlova cool completely in the oven with the door ajar. This will ensure a crispy outside and a soft, marshmallow-like inside.
  9. Prepare the topping: Whip the cream with the icing sugar until soft peaks form.
  10. Peel and thinly slice the kiwis and scoop out the pulp from the passion fruits.
  11. Assemble: Place the cooled pavlova on a serving platter.
  12. Spoon the whipped cream into the well of the pavlova.
  13. Decorate with kiwi slices and spoon the passion fruit pulp over the whipped cream.
  14. If desired, garnish with fresh mint leaves for extra color and flavor.