pavlova copia

Have you ever tried pavlova?
This dessert, originally from Australia, has delighted everyone with its beauty and simplicity: find out how to make a tasty tropical version!

Preparation time: 1 h and 30 minutes

Tropical pavlova


  • 4 Jingold kiwis
  • 4 egg whites
  • 200 g of caster sugar
  • 1 teaspoon of corn starch
  • ½ teaspoon of white wine vinegar
  • 450 ml fresh whipping cream icing
  • sugar to taste


First turn on the oven at a temperature of 160 degrees.

Put the egg whites in a bowl and whip until stiff with a whisk. Gradually add sugar, corn starch and vinegar until you get a thick, shiny mixture; then place it in a baking pan and try to give it a round, uniform shape with thick edges. Create a kind of hollow in the centre of the mixture, into which you will later insert the fresh cream.

Bake it for around 1 hour, then leave the resulting meringue to rest. In the meantime, peel and cut the kiwis into small pieces – you can even mix different varieties of kiwi or add other exotic or seasonal fruits – and whip the fresh cream with the icing sugar. Pour the cream into the hollow inside the meringue and decorate the palova with your Jingold kiwis!

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