New Zealand Pavlova3 Reviews
“This dessert is absolutely gorgeous! It is easy to make, and simply heaven! Use different fruit combinations for variety - strawberries and blueberries, kiwi and raspberries, nectarines and bananas - anything goes.” - by Cari Heppell
Original recipe yields 1 pavlova
- Preheat oven to 475 degrees F (245 degrees C). Cover a baking sheet with foil, and spray lightly with cooking spray.
- In a large bowl, beat the egg whites to form stiff peaks. Add white sugar slowly, and continue beating. When egg whites are very stiff, add vinegar and boiling water. Continue beating until glossy surface is beginning to fade, and mixture is very stiff. Pile meringue onto prepared baking sheet. Shape into a circle 1 1/2 inches thick. Form a slight dip in the center, and make the sides slightly higher.
- Place meringue in the oven, shut the door, and turn the heat off. Leave in the oven for one hour. Check the texture of the meringue; it should be hard with no soft spots. If soft in the center, heat oven to 250 degrees F (120 degrees C). Place meringue back into the oven, and turn off the heat. Cool when done. Transfer onto a serving platter.
- Whip the cream until just stiff. Beat in vanilla and confectioners' sugar. Pile the whipped cream onto the meringue. Arrange the fruit on top of the whipped cream, and serve.
Amount Per Serving (8 total)
- 274 cal
- 22.1 g
- 17.2 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"being a kiwi myself i am biased to the good old pav. . this one was delecious, i served with strawberries and curled chocolate yum. thanks..." See more"
"as an aussie living in the USA some items aren't easy to find. just remember to grind the sugar finely before use. also malt vinegar is the usual vinegar used. otherwise great recipe. pleasue use ..." See moreheavy whipping cream with vanilla and powdered sugar (beaten) for topping, not the can whipping cream or you really do an injustice to the taste. the best topping is strawberries and kiwi fruit."
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