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Pavlova with Peaches and Kiwi

A White Balsamic Condimento Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

90 minutes


12 people


  • 1 cup sliced kiwi
  • 1/2 cup confectioner's sugar
  • 1/4 cup Ripe Peach White Balsamic Condimento
  • 1 cup sliced peaches
  • 1 Tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1 1/4 cups heavy whipping cream
  • 3 egg whites
  • 1 pinch of salt
  • 1 cup white sugar


  • Bake at 300 degrees for 1 hour. Turn off oven but leave meringe in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
  • Spread a layer of meringue to fit circle on parchment paper, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
  • Preheat oven to 300 degrees. Line a sheet pan with parchment paper. Draw a 9-inch circle on the parchment.
  • In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Check to make sure the sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch and lightly fold into meringue along with the lemon juice.
  • Spoon the whipped cream into the shallow bowl shape created in the pavlova and place the fresh peaches and kiwi in a pretty pattern on top of the cream.
  • In a large bowl, combine the cream and half a cup of confectioner's sugar and whip until thickened. Stir the Ripe Peach White Balsamic Condimento into the whipped cream.
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