RCI-DS.001.0366.001
New Zealand Pavlova
This is a traditional New Zealand summer dessert, rich and sweet easy to make and very impressive. Can be made ahead and frozen for a week or two. As yet have not found anyone who dislikes it.
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultybeginner
Ingredients
- 4 unit
- 1 teaspoon
- 2 teaspoons
- 1 cup
- 2 teaspoons
Method
1
Preheat the oven to 120°C (250°F) and line a baking tray with baking paper.
10 minutes
2
Place the egg whites in a clean, dry bowl and beat with an electric mixer until soft peaks form, about 3-4 minutes.
4 minutes
3
Gradually add the sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form and the mixture is thick and white.
5 minutes
4
Gently fold in the vanilla essence, vinegar, and cornflour using a spatula until just combined.
2 minutes
5
Spoon the meringue mixture onto the prepared baking tray in a single large circle or divide into four individual nests, creating a slight well in the centre of each.
2 minutes
6
Bake in the preheated oven for 50 minutes until the pavlova is pale and crisp on the outside but still soft in the centre.
50 minutes
7
Remove from the oven and allow to cool completely on the baking tray—do not move it while cooling as it may crack.
30 minutes
8
Transfer the cooled pavlova to a serving plate and top with whipped cream and fresh berries just before serving.