New Zealand Pavlova Recipe – Australian Special
Pavlova is a classic New Zealand dessert that is beloved for its crisp meringue shell and soft, marshmallow-like interior. Topped with fresh fruit and whipped cream, it’s a light and elegant treat perfect for any occasion.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
New Zealand Pavlova Recipe Ingredients:
- For the Meringue: 4 large egg whites (room temperature)
- 1 cup (200g) granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- For the Topping: 1 cup (240ml) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh fruit (e.g., kiwifruit, strawberries, passionfruit, or berries)
How to make New Zealand Pavlova Recipe:
Preheat Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7-8 inch (18-20 cm) circle on the parchment as a guide for shaping the pavlova.
Prepare Meringue: In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, a tablespoon at a time, continuing to beat on high speed until the meringue is glossy and stiff peaks form.
Add Cornstarch, Vinegar, and Vanilla: Gently fold in the cornstarch, vinegar, and vanilla extract. These ingredients help stabilize the meringue and give it a soft, marshmallow-like texture inside.
Shape the Meringue: Spoon the meringue onto the parchment paper, using the drawn circle as a guide. Smooth the edges and create a slight well in the center to hold the toppings later.
Bake: Bake the meringue in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the meringue is crisp on the outside and can be easily lifted off the parchment. The interior should remain soft and marshmallow-like.
Cool: Turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar. This helps prevent cracks in the meringue.
Prepare Topping: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the cooled meringue.
Add Fruit: Top the pavlova with fresh fruit just before serving. Arrange the fruit in an attractive pattern.
Recipe Notes:
Ensure all utensils and mixing bowls are completely clean and free of grease, as even a small amount can affect the meringue’s ability to whip properly.
If you’re in a humid environment, try to bake the pavlova on a dry day, as humidity can affect the meringue’s texture.
Pavlova can be assembled up to a few hours ahead of time. However, it’s best enjoyed on the day it’s made to keep the meringue crisp.
