Easy Pavlova

Recipe View Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. Trace a 9-inch circle on the parchment. (5 minutes)

Recipe View In a clean, dry glass, metal, or ceramic bowl, beat egg whites with an electric mixer until stiff but not dry peaks form. (5 minutes)

Recipe View Gradually add sugar, 1 tablespoon at a time, beating well after each addition until fully incorporated. Continue beating until the meringue is thick, white, and glossy. (10 minutes)

Recipe View Gently fold in cornstarch, vanilla extract, and lemon juice until just combined. Avoid overmixing. (2 minutes)

Recipe View Spoon the meringue mixture inside the circle on the parchment paper. Spread from the center outwards, creating a slight depression in the middle. Build up the edges slightly for a nest-like shape. (5 minutes)

Recipe View Bake in the preheated oven for approximately 1 hour, or until the meringue is dry to the touch and sounds hollow when gently tapped. Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar. This prevents cracking. (1 hour baking, 1-2 hours cooling)

Recipe View Once the pavlova is completely cool, gently remove it from the parchment paper and place it on a serving plate. (5 minutes)

Recipe View In a chilled bowl, beat heavy cream until stiff peaks form. (5 minutes)

Recipe View Fill the center of the pavlova with whipped cream and arrange the kiwi slices artfully on top. Serve immediately or chill for later. (5 minutes)