What is a New Zealand pavlova?
Fluffy and crunchy meringue, rich whipped cream and fresh fruit. Pavlova is a favourite New Zealand dessert and it’s especially popular during the summer as a light and fresh cake or sweet to serve after lunch on weekends, at celebrations or at Christmas.
This meringue-based dessert is said to have originated in either Australia or New Zealand (there’s a never-ending debate on who invented it) in the early 20th century, and it takes the name from Russian ballerina Anna Pavlova.
The meringue cake is cooked in a relatively cool oven, resulting in a soft and spongey centre and a crispy and crunchy outer layer. It is always topped with whipped cream and fresh seasonal fruits. This recipe tops the pavlova with fresh kiwi fruit, but you could use any in-season fruit from mango and strawberries to passionfruit and peaches.
Kiwi Pavlova Recipe
Ingredients
4 egg whites
1 1/4 cup white sugar
1 teaspoon vanilla
1 teaspoon white vinegar
2 teaspoons cornstarch
1 pint cream (600ml)
6 kiwi fruit, peeled and sliced
Method
Preheat oven to 150°C (300°F) and line a baking sheet with parchment paper.
In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, one tablespoon at a time, beating well after each addition. Beat the meringue mixture until thick and glossy. Gently fold in vanilla extract, white vinegar and cornstarch.
Spoon the mixture onto the parchment paper. Working from the centre, use a spatula to spread the mixture toward the outside edge, building a slightly thicker edge. This should leave a slight depression in the middle.
Bake for 1 hour. Cool on a wire rack.
To finish the pavlova, beat heavy cream in a small bowl until stiff peaks form and set aside. Remove the parchment paper from the meringue and place on a flat serving plate. Fill the centre of the meringue with whipped cream, and top with sliced kiwifruit slices.
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