Kiwi Pavlova

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  Step 1

  Pre-heat your oven to 110℃ (230℉)

  After carefully separating your egg whites (make sure you do not have any egg yolk in your egg whites as it wont work if you do) add your egg whites and a pinch of salt into a very clean bowl.

  Using a stand mixer or a hand beater start whisking up your egg whites.

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  Step 2

  Whisk until a light foam forms then gradually (slowly) add your caster sugar. Take your time with this - slowly your egg whites will form stiff peaks.

  Scrape down the sides as you go.

  Once you have incorporated all the sugar, fold in your cornstarch, lemon juice, vanilla essence and hot water.

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  Step 3

  Place your mixture on a lined oven tray and shape how you would like! Have fun with this part - you are in charge of how you would like your pavlova to look like - smooth and round or bumpy like a rocky mountain.

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  Step 4

  Place in your oven and bake for 75 minutes.

  Leave it in the oven until it cools down completely (I usually leave it over night just to make sure).

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  Step 5

  Once out of the oven, it's time to decorate!

  I use whipped cream and fruit - but grated chocolate over whipped cream is also delicious!

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