New Zealand Pavlova
The Quirky Foodster Team
Ingredients
- Egg whites — 6
- Sugar — 300 g (10.5 oz)
- Cornstarch — 1 tbsp
- White vinegar — 1 tsp
- Vanilla extract — 1 tsp
- Whipped cream — 480 ml (16 fl oz)
- Fresh fruit (kiwifruit, strawberries, passionfruit), sliced — 2 cups
Method
- Preheat the oven to 150°C (300°F) and line a baking tray with parchment paper.
- Whisk the egg whites to soft peaks.
- Gradually add the sugar, a spoonful at a time, whisking continuously until the mixture is glossy and holds stiff peaks.
- Fold in the cornstarch, vinegar and vanilla extract.
- Spoon the meringue onto the prepared tray, shaping into a circle with a slight well in the centre.
- Bake for 1–1.25 hours until the outside is crisp and pale; turn off the oven and let the pavlova cool inside with the door slightly ajar to prevent cracking.
- Once fully cooled, top with whipped cream and arrange the fresh fruit decoratively before serving.
Introduction: A meringue dessert with a crisp shell and soft, marshmallow-like centre, topped with whipped cream and fresh fruit, New Zealand's most celebrated national dessert.
Cultural Background: Pavlova is a source of good-natured culinary rivalry between New Zealand and Australia, both claiming its invention, but in New Zealand it remains an essential centrepiece for Christmas, birthdays and other special celebrations.
Tips: Whisk the sugar in gradually and thoroughly, as this is key to a stable, glossy meringue. Let the pavlova cool completely inside the turned-off oven to minimise cracking.
Variations: Use different seasonal fruits depending on availability. Add a drizzle of passionfruit pulp over the cream for extra tang.
Storage: Store the unfilled meringue shell in an airtight container at room temperature for up to 2 days; assemble with cream and fruit just before serving.
Reheating: Not applicable — this is a cold, assembled dessert.
FAQs:
Q: Why does pavlova sometimes crack?
A: Rapid temperature changes can cause cracking; cooling it slowly in the turned-off oven helps prevent this.
Q: Is pavlova from New Zealand or Australia?
A: Both countries claim its invention, and the debate remains a good-natured point of cultural pride on each side.
- Egg whites — 6
- Sugar — 300 g (10.5 oz)
- Cornstarch — 1 tbsp
- White vinegar — 1 tsp
- Vanilla extract — 1 tsp
- Whipped cream — 480 ml (16 fl oz)
- Fresh fruit (kiwifruit, strawberries, passionfruit), sliced — 2 cups
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