Peppermint pavlova


In New Zealand, it is common for the pavlova to be topped with kiwi fruit.


4 egg white (the egg white of 4 eggs)
1 t vinegar (or lemon juice)
6 T water (boling water)
2 c sugar (white sugar)
1 t peppermint (peppermint essence)
1 dr food dye (green)
  cream (whipped cream to taste)
2 kiwi (peeled and sliced)
  fruit (fresh fruit to taste, cut)
2 T brown sugar (for decoration)


Heat the oven to 425º F.

Beat, with a mixer, the egg whites and the sugar until the sugar has been dissolved.

Add vinegar, water, peppermint essence and food dye, and then beat for 10 minutes.

Fold in the corn starch.

Spread on an oven sheet and place in the oven. CLOSE THE DOOR AND TURN OFF THE OVEN.

Leave the pavlova in the hot oven at least 1 hour, preferably overnight.

Before serving, top with whipped cream, kiwi and other fruit. Sprinkle brown sugar over the fruit.

Total time
1 hour, 20 minutes
Cooking time
Preparation time
4 servings


Other method to prepare pavlova.

New Zealand cuisine

dessert, fruit, eggs
easy, bake
New Zealand food recipes
Food in Oceania