Morelea’s perfect pavlova

If there’s one dessert kiwis are most proud of (and will fight the Australian’s for), it’s pavlova. And no one bakes a better pav than Angie Taylor. As a local host, Angie delivers a warm dose of Kiwi hospitality when tour guests drop by her family home, Morelea, near Lake Tekapo. Together with her husband Stan they welcome visitors from far and wide for a barbecue lunch at their home and a slice of her famous pavlova.

Where did pavlova originate?

Fluffy and crunchy meringue, rich whipped cream and fresh fruit… this delish dessert makes your mouth water and instantly reminds many of us of a summery Christmas dinner.  This meringue-based dessert is said to have originated in New Zealand 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. Angie’s recipe tops the pavlova with fresh kiwi fruit, but you could use any in-season fruit from mango and strawberries to passionfruit and peaches.

But what’s the secret to Morelea’s pavlova and what makes it so special? Angie has shared her precious recipe with us just in time for Christmas!

Angie’s 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, or your choice of fruit topping

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, and do not open the oven door during baking. 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.

Want to try a slice of Angie’s pavlova for yourself?

Contrasts of New Zealand takes you into Angie and Stan’s wonderful home in Lake Tekapo where you’ll here stories from these retired sheep farmers, enjoy a barbeque lunch, and a slice of Angie’s famous pavlova.