For the pavlova:

1. Preheat oven to 225 degrees.
2. With a shallow sauce pan, bring 2-3 inches of water to a boil and then turn to a simmer.
3. In the bowl of a stand mixer, add your egg whites and sugar.
4. Whisk over sauce pan until you can’t feel any sugar granules.
5. With the whisk attachment, whip on medium high until peaks start to form.
6. Mix on high until meringue comes to stiff peaks and its glossy.
7. Remove from mixer and sift powdered sugar into the meringue in 3 stages.
8. Using a rubber spatula, carefully fold powdered sugar into meringue, do not over-mix.
9. Using a piping bag and preferred piping tip, fill bag with meringue.
10. Using a half sheet tray lined with parchment paper start piping your meringue. Pipe into 3-inch disc and make sure the pavlova has a bottom base and side walls.
11. Place in oven and bake for one hour. DO NOT OPEN THE OVEN!
12. Once the hour is up, turn off the oven and let continue to cook for 30-40 minutes You want the outside to be crispy and crunchy and the inside to be soft and pillowy.
13. Let cool and fill with kiwi jam, orange zested whip and any other berries.

For the kiwi jam:

1. In a sauce pan, stir in all ingredients.
2. Cook over medium heat until bubbly and thick.
3. Let cool before using.

For the orange zest whipped cream:

1. Add all ingredients to a mixer.
2. Whip on high speed until stiff peaks.