New Zealand Pavlova is a classic Kiwi dessert. Some people like to fill it with fruits others (like myself) prefer to top it with fruits. And almost any fruits will do – just make sure they are seasonal, fresh, and fully ripened and sweet.
(Photo Attributed to Author: Brett Jordan)
New Zealand Pavlova Recipe-
Ingredients:
- 4 large egg whites
- 1 tsp. corn starch
- 1/4 tsp. pure vanilla extract
- 1 tsp. vinegar
- 1/4 tsp. salt
- 3/4 cup caster baking sugar (plus a little more for topping)
- some pastry cream, for topping
- sliced, fresh ripe fruits, for topping
Directions:
- Preheat your oven to 250° Fahrenheit.
- Beat the egg whites in a very clean, dry bowl. When soft peaks begin to form, slowly add and stir in the caster sugar.
- Continue beating until the mixture becomes very stiff, then continue beating while you add the vinegar and the salt. Lastly, still beating, add in the vanilla, just a few drops at a time.
- Now add and beat in the cornstarch; continue beating until the mixture is shiny and glossy and will hold a shape when molded into a cake-like, mounded shape.
- Cover a baking pan or tray with a sheet of parchment paper, place the pavlova mix into the center of the pan and spread and mold it into a circular mound about 8 – 9 inches in diameter.
- Place the pan on a rack in center position of the oven and cook for one hour. Then turn the oven off and leave the pavlova inside until it has cooled down to room temperature. Important! Do not open the oven at all until the pavlova has completely cooled. If you’re not sure, better to err on the safe side and leave it in the closed oven longer than necessary, rather than open the oven too early.
- This New Zealand pavlova will have a delightful, slightly crisp outside, and the inside will be like marshmallow.
- Slather on a generous layer of pastry cream over the top, to not only add texture and flavor, but also to make the fruit toppings adhere nicely.
- Serve your New Zealand Pavlova covered with fresh, seasonal, very ripe and sweet fruits. Kiwi, strawberries, raspberries, blueberries – totally up to you. And dust the fruits with a sprinkling of caster sugar.
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