Kiwifruit & Strawberry Pavlova Cake

Kiwifruit & Strawberry Pavlova Cake

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Recipe course: Desserts

Made with these products:

Recipe for Kenwood by Jordan Rondel


For the cake:

  • 150g butter, softened
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 3 organic eggs
  • 150g plain flour
  • 50g ground almonds
  • 2 tsp baking powder
  • ½ cup unsweetened Greek yogurt 
  • 200g strawberries, hulled and quartered
  • 2 kiwifruit, peeled and diced into 1cm cubes

Strawberry Cream Cheese Icing:

  • 150g butter, softened
  • 2 cups icing sugar, sifted
  • 100g cream cheese
  • 1 tsp vanilla extract
  • 2 tsp Fresh-As freeze dried strawberry powder

To decorate:

  • Strawberry meringues (makes about 20 small meringues):
  • 75g egg Whites
  • 150g caster Sugar
  • 1 tsp Fresh-As freeze-dried strawberry powder
  • Kiwifruit slices:
  • 3 green kiwifruit, peeled and cut into 5mm slices 


  1. First, make the kiwifruit slice decorations. Preheat the oven to 90ºC fan bake and place the thinly sliced kiwifruit pieces on a lined baking tray. Bake for about 4 hours. They should be slightly chewy when done. Set aside while you make the rest of the components.
  2. Next, make the raspberry meringues. Turn the oven up to 220ºC.
  3. Line a baking tray with baking paper and sprinkle the sugar onto it in an even layer. Pop in the oven for 4 minutes or until warm, but not melted.
  4. Meanwhile, place the egg whites in the bowl of an electric mixer with a whisk attachment and beat on high. Take the sugar out of the oven and gradually add it to the egg whites. You want the meringue to become smooth, glossy and double in size. Reduce the oven temperature to 110ºC. When the meringue has cooled in the mixer and is the desired consistency, beat in the raspberry powder.
  5. Using a piping bag with about 2cm cut off the tip, pipe the meringues into 1 inch rounds, and bake for about 1 hour, or until crunchy all the way through. Take them out and set them aside.
  6. Now make the cakes. Turn the oven up to 180ºC fan bake. Line 2 x 22cm cake tins with baking pa-per. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
  7. Add the vanilla and then the eggs, one at a time, beating until combined between each addition. Add the flour, ground almonds and baking powder in 2 additions. Fold in the yogurt. Stop your electric mixer once all the ingredients are combined, do not over mix.
  8. Evenly divide the batter between the two tins and dot in the strawberry quarters and kiwifruit pieces, pressing them down lightly with a spoon.
  9. Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
  10. Allow the cakes to cool for around 10 minutes before turning onto a cooling rack.
  11. Meanwhile, make the strawberry cream cheese icing. In the bowl of an electric mixer, beat the butter by itself until smooth. Add the icing sugar and beat on high until seriously light and fluffy. Gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Finally, mix through the strawberry powder until well combined.
  12. Once the cakes are cool, spread some icing onto one layer and carefully place the other one on top. Ice the top of the cake and decorate with the kiwifruit slices and crushed strawberry meringues.

Tip: Refrigerate in an airtight container for up to 3 days.

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