Pavlova is a meringue-based dessert, with a crisp outer shell and a soft marshmallow centre. The cake is usually topped with freshly whipped cream and fruit (traditionally kiwi, passion fruit and strawberries). As Pavlova is a meringue, it is very important that the egg whites reach maximum volume when making it, so it is really of absolute significance that the mixer and the bowl used are grease-free. It is best to use metal or glass bowls. Any leftover cake can be refrigerated, but it will absorb moisture and lose its crispness.
5 large egg whites
250 grams sugar
200 ml heavy whipping cream
200 grams kiwi fruit
1 teaspoon crushed Nescafé coffee granules
1 teaspoon white vinegar
pinch of salt
Beat the egg whites with a pinch of salt and vinegar on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time (beating about 15 seconds after each one), and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. While beating the egg whites, add the crushed coffee granules. Spread the meringue inside a circle (about 18-20 cm in diameter) on the parchment paper. Bake for about 60 minutes in a preheated oven on 130°C, then turn off the oven and leave the cake inside for about 15 minutes more. Take the cake out and let it cool completely. Just before serving whip the cream until soft peaks form and mound it into the centre of the meringue. Arrange the fruit and serve chilled.