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Perfect Swiss Meringue Pavlova with Manuka Honey Whipped Cream

  • Author: Erin
  • Prep Time: 20
  • Cook Time: 120
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings 1x

Description

The most perfect, easy pavlova recipe. Using Swiss Meringue instead of the traditional French, this pavlova recipe is crispy on the outside and has a perfect, full, marshmallow center, and is much more stable so is resistant to humidity and changes in weather. It is easy to make and the perfect crowd pleaser. This is the most perfect year round dessert. Topped with Manuka Honey whipped cream and golden kiwifruit, this is a New Zealand classic.


Scale

Ingredients

Swiss Meringue Pavlova

  • 200g egg whites
  • 350g granulated sugar
  • 1/2 tsp vanilla bean paste
  • 2 tsp corn starch (cornflour if you are in in NZ)
  • 2 tsp freshly squeezed lemon juice

Manuka Honey Whipped Cream

 

  • 350g heavy whipping cream
  • 45g Comvita Manuka Honey
  • 1/2 tsp vanilla bean paste
  • Pinch of Kosher salt, to taste
  • 6-7 Zespri Sungold Kiwifruit, to finish, cut into wedges (peeled or unpeeled depending on preference - you can eat the skin, I decided to keep it on for presentation but you can peel them too if you like)

Instructions

SWISS MERINGUE PAVLOVA

  1. Preheat the oven to 335°f / 170°c (conventional, not fan bake). Line a baking sheet with parchment paper and draw an 8” (20cm) circle on it using a round object (I used a cake pan). Set aside while you are making the meringue.
  2. In the bowl of a stand mixer (see notes), or in a heatproof bowl, combine the egg whites, sugar, and vanilla bean paste, and whisk well to combine. Set the bowl over a small pan of simmering water to make a double boiler - make sure that the water does not touch the bottom of the bowl.
  3. Whisking constantly, heat the egg and sugar mixture until it reads 170°f / 76°c on an instant read thermometer, and the sugar has dissolved. Carefully transfer the bowl to the stand mixer fitted with the whisk attachment (be careful grabbing it as it will be hot).
  4. Whip the mix on high speed for 4 minutes, until stiff peaks have formed that are just starting to clump inside the whisk. This may take a little longer depending on your mixer’s motor capability. Turn the mixer to low, add in the lemon juice and corn starch, then whip on high speed for a further minute to ensure that the mix is well combined.
  5. Using a little of the meringue on an offset spatula or spoon, place a blob in each corner of the baking sheet, and use it to stick down the parchment paper so that it does not move when you are shaping the pavlova.
  6. Scrape out the meringue mixture onto your prepared baking sheet, within the circle that you have drawn. Using an offset spatula, and staying inside the circle, spread out the meringue into a mound, then shape it so that it resembles a short cylinder - I like to make it into a mound first, then use the spatula to shape the edges and make them straight, then smooth off the top. You can go around as many times as needed to get it the right shape. I make mine just a little smaller than the drawn circle. If you would like to leave yours rustic then you can, or you can smooth off the edges and top with your spatula, then using the back of a teaspoon, create ridges by dragging upward on the sides of the pavlova (This video shows the process very well).
  7. Place the pavlova in the oven and immediately reduce the temperature to 220°f / 105°c. Bake the pavlova for two hours, then, WITHOUT OPENING THE DOOR, turn off the oven and allow the pavlova to cool in the oven for a minimum of two hours. You can check on it toward the end of the cooling time, but do not open it at the start as you do not want to shock the pavlova, which can cause it to slump. Some cracks on the top and the edges are totally normal. Do not freak out about them. Take this from me, as someone who freaks out about everything - it will be ok. That is what the cream is for.
  8. Remove the pavlova from the oven and either transfer to a serving platter carefully, or store until serving (see notes).

MANUKA HONEY WHIPPED CREAM

  1. Place the heavy cream, Comvita Manuka Honey, vanilla bean paste, and salt in a large bowl. Using a whisk (I prefer to whip cream by hand as it gives me more control), whip the cream until it is still pillowy, and not quite holding a peak. If you go too far and it looks a little grainy, you can add in a little more liquid cream and mix to combine.

TO FINISH

  1. Prepare your Sungold Kiwifruit - either peel or leave un peeled, and cut into wedges. To do this I slice each end off, then slice the fruit in half vertically, and lay each half cut side down, then slice that lengthwise again, then into wedges.
  2. When you are ready to serve, pile the whipped cream on top of the pavlova, and top with the Kiwifruit. Leave to stand for 5 minutes or so before cutting.
  3. Store leftovers lightly covered in plastic wrap in the fridge.

Keywords: Pavlova, Swiss Meringue, Honey Whipped Cream, Kiwifruit, Manuka Honey, Swiss Meringue Pavlova