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Pavlova New Zealand desert
Home Recipes Pavlova

New Zealand

Pavlova

Succulent red berries, lashings of whipped cream and crunchy meringue. What’s not to love!

  • Sweets and desserts
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This dish originates from New Zealand, or maybe Australia, or Germany. Or was it America? The Antipodeans have been arguing over who invented ‘pav’ ever since Anna Pavlova toured Australia and New Zealand in 1926. The dish can be made with multiple variations of fruit to suit your taste.

It reminds me of the time that I spent living in New Zealand. Particularly over the holiday period, as it is traditional for kiwis to have pavlova on Christmas Day. Wanting to immerse myself with local traditions and have a very different experience to what I am used to back in the UK, I spent Christmas Day by the lake having a BBQ followed by pavlova and a VERY cold swim.

Method

Serves 6-8 people

  1. Whisk four egg whites with a hand mixer until they form stiff peaks and then whisk in 250g caster sugar, one spoon at a time until the meringue looks glossy.
  2. Whisk in one teaspoon of white wine vinegar, one teaspoon of cornflour and one teaspoon of vanilla extract.
  3. Spread the meringue on baking parchment within a circle (drawn out using a dinner plate) and create a crater making the sides higher than the middle.
  4. Bake for one hour at 150°C (130°C for a fan oven) and then turn off the oven allowing the pavlova to completely cool inside the oven.
  5. For the topping whisk the cream until stiff and add any fruit topping you desire.

Recipe Ingredients

Egg whites: 4
Caster sugar: 250g
White wine vinegar: 1 teaspoon
Cornflour: 1 teaspoon
Vanilla extract: 1 teaspoon
Whipped Cream:
Selection of fruits:

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