About this Dish
The great trans-Tasman dispute — both Australia and New Zealand claim to have invented this dessert of crispy meringue shell with a soft marshmallow centre, topped with whipped cream and fresh fruit. New Zealanders are adamant it is theirs, named after Russian ballerina Anna Pavlova during her 1926 tour. The New Zealand version uses cornflour and vinegar for the distinctive soft centre. The debate will never be resolved.
IngredientsServes 8
🥚Egg whites, 4 large (at room temperature)
🍬Caster sugar, 1 cup (220g)
🌽Cornflour, 2 teaspoons
🍶White vinegar, 1 teaspoon
🍦Pure vanilla extract, 1 teaspoon
🥛Heavy whipping cream, 300ml
🍓Fresh strawberries, 250g hulled and halved
🥝Kiwifruit, 3 peeled and sliced
🍋Passionfruit, 2 halved for pulp
Method
1
Preheat your oven to 150°C (130°C fan-forced). Line a baking tray with baking paper and draw a 20cm circle on it as your guide, then flip the paper over so the pencil mark is underneath.2
In a very clean, dry bowl, beat the egg whites with electric beaters on high speed until stiff peaks form — this takes about 3-4 minutes. The bowl must be grease-free or the whites won't whip properly.3
Add the caster sugar one tablespoon at a time, beating well after each addition until the mixture is thick, glossy, and the sugar has fully dissolved — rub a little between your fingers and it should feel smooth, not gritty. This process takes about 8-10 minutes.4
Gently fold in the cornflour, vinegar, and vanilla extract with a large metal spoon — these are the secret New Zealand ingredients that give the pavlova its soft, marshmallow-like centre. Don't overmix; just fold until just combined.5
Spoon the meringue onto your prepared circle, building up the sides slightly higher than the centre to create a natural bowl shape for holding the toppings. Place in the oven, immediately reduce the temperature to 120°C, and bake for 1 hour 15 minutes.6
Turn the oven off and leave the pavlova inside with the door closed to cool completely — at least 2 hours or overnight. This slow cooling prevents cracking. Don't be alarmed if the top cracks slightly; that's perfectly normal and part of its rustic charm.7
Just before serving, whip the cream to soft peaks and pile it into the centre of the pavlova. Arrange the strawberries and kiwifruit on top and drizzle over the passionfruit pulp for a true New Zealand finish.User Reviews
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