New Zealand Pavlova just may be my new favorite dessert recipe.
I know there is controversy over whether pavlova originated in New Zealand or Australia but after much research, I chose to make it for New Zealand. Australia however claims it as well and is a much loved dessert and served often. Either way, it is a scrumptious dessert!
It is a meringue that is crunchy on the outside and soft and chewy on the inside.
It is topped with fruit like kiwi, bananas, berries of all types and sometimes all of the above on top of whipped cream. I made this one with strawberries and raspberries with some shaved chocolate and sliced almonds.
Like I said, this is probably my new all-time favorite dessert.
I decided to decorate individual servings in tutu’s because the name Pavlova comes from the famous Russian Prima ballerina, Anna Pavlova. She toured New Zealand in 1926. She did also perform in Australia as well, so the controversy will live on.
Trust me, you will want to make this one!
This recipe will make one large or 6 small pavlovas.
New Zealand Pavlova (A Meringue Dessert Topped with Fruit)
- 3 egg whites
- 3 Tablespoons cold water
- 1 cup caster sugar
- 1 teaspoon vinegar or lemon juice
- 1 teaspoon vanilla
- 3 teaspoons cornstarch
- 1 cup whipped cream
- raspberries strawberries or any fruit you like chopped for topping
- shaved chocolate for topping
- sliced almonds for topping
- Preheat oven to 300 degrees F.
- Using an electric stand mixer beat egg whites until stiff
- Add water and beat again
- Add sugar, a little at a time while still beating
- add in the vinegar or lemon juice, vanilla and cornstarch while still beating.
- The meringue should be stiff and glossy.
- You can make 6 individual meringue nests or 1 large meringue the choice is yours. I think they stay together better as individual servings.
- put parchment paper down on a baking tray and make 6 4 inch circles or 1 large 9 inch circle
- Smooth the top of each and you can even make a slight depression using the back side of a spoon to make room for the cream and fruit toppings.
- Bake the meringue for 45 minutes
- Leave it to cool completely in the oven with the door ajar.
- Put your pavlova on a serving dish and finish with cream, fruit topping, chocolate and nuts
- Serve immediately.