Tuesday, April 2, 2013


New Zealand Style Pavlova

I enjoyed Pavlova as a special dessert when I lived in New Zealand in 1978-9.  I learned how to make it and served it for special occasions when I returned to the US.
The meringue is crisp on the outside and soft inside.   The recipe makes delicious meringue cookies too.
Serves 6-8

For the Meringue
Set oven at 275.
Large spring form pan, use ring only.

4 egg whites
1 cup sugar
1 tbsp cornstarch
pinch of cream of tartar
1/2 tsp vanilla
3/4 tsp white vinegar

For the topping:
1 pint of heavy cream
1 pint of fresh fruit/strawberries, raspberries, blueberries, peaches or bananas or a mixture of your choice

1.  Beat egg whites until stiff.  
2.  Gradually add the sugar, beating until incorporated
3.  Add the cornstarch,  cream of tartar, vanilla and vinegar
4.  Cover a cookie sheet with parchment paper. 
5.  sprinkle water on paper to moisten it.
6. Spray inside of the spring with cooking oil spray. Place spring form ring on the parchment covered cookie sheet 7.  Spoon large tablespoon fulls of egg white mixture around the edge of the circle, making sure that that they are touching each other. 
8.  When you have made the circle, spoon the rest in the center.9. Bake in the oven for 1 hour at 275.  Turn off the oven and leave in for one hour.
9. Remove from oven and run a spatula around the edge of the spring and carefully open the spring  and remove it.
11.  Place cookie sheet on wire rack to cool.

Carefully run a spatula under the Pavlova, remove the parchment paper, and put it on a nice plate.


Finishing it up:1 pint of very cold heavy cream
1 pint of fresh strawberries or other fresh fruit. 

1. Whip the cream until thick.  You will not need any sugar, as the Pavlova is quite sweet. 
2. Spoon the whipped cream on the Pavlova covering it almost to the edge.
3. Top with fresh fruit--cut the strawberries in half and spoon on top of the cream.

To serve: Cut in wedges.  Serves 6-8

To learn more about the story behind the Pavlova dessert, click here.