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New Zealand Pavlova (A Meringue Dessert Topped with Fruit)
One of my all time favorite desserts no matter where it originated!
Course Dessert
Cuisine New Zealand
Prep Time 20 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Servings 1 pavlova
Calories 235kcal
Author International Cuisine
- 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.
Calories: 235kcal | Carbohydrates: 14g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 155mg | Potassium: 234mg | Sugar: 5g | Vitamin A: 410IU | Calcium: 61mg