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PRE-HEAT the oven to 110 degrees Celsius. If you like a perfect round pavlova, you can draw a circle on your parchment paper.
DEGREASE the bowl and whisk of your standmixer with a few drops of lemon juice and a paper kitchen towel. ADD the egg whites to the bowl and beat until soft peaks appear.
Gradually ADD the sugar until the egg whites are glossy and you've reached stiff peaks. ADD a pinch of salt and a tablespoon cornstarch.
TRANSFER the egg whites to the baking tray, don't make it too flat and BAKE in the oven for about 1 hour. The exact time depends on your oven, the outside should be crunchy and the inside should be soft.
You can say it's basically a large meringue with a soft inside.
While the pavlova is in the oven, you can start peeling the fruit. PEEL the kiwi and slice into (half) thin slices. REMOVE the pit from the peaches and divide into thin wedges.
DIVIDE the fruit over the pavlova, SERVE into pieces and enjoy!