Search thousands of recipes reviewed by home cooks like you.

Best Ever New Zealand Pavlova

Best Ever New Zealand Pavlova

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
KERRYNZ

KERRYNZ

This recipe is a family favorite which is often made at dinner parties and is a Christmas table regular. Its crunchy meringue outside and marshmallow center make the perfect combination. Top with fresh fruit and whipped cream.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.
  2. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar and salt.
  3. Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.
  4. Bake in the preheated oven for 45 minutes. Turn oven off and leave Pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

DONNASCH
129

DONNASCH

9/14/2003

Some tips for those cooks who did not grow up downunder... Malt vinegar is the traditional vinegar used. This is the one recipe I do not hand mix. Out with the electric beater as it needs a good 10-15 minutes. If there is any yolk in the mix you will end up with pavlova pancake. Break all eggs separately and carefully. No stomping around the kitchen and no opening the oven door to check what is inside...otherwise pavlova pancake! If you don't have suitable fresh fruit, grated chocolate is also a good decoration.

AUSSIEMUM1
72

AUSSIEMUM1

7/13/2006

For the pavlovas that turned out flat, you need to mould the meringue before you cook it into the shape you want. What works best for me is to have the walls of the circular meringue mound at least 1/3 higher than the middle. This way you can add whipped cream, strawberries, blueberries etc. Also, the cake will flatten out during cooking so mould it higher rather than wider before baking. Also, watch oven temperatures. Pavlovas need to be cooled slowly so I've found the best way is to turn the oven down bit by bit and then off. Then start to open the oven door bit by bit until it has cooled sufficiently. There will be less shrinkage this way. Also add more egg whites if you want a larger cake to work with.

SHHARTUNG
41

SHHARTUNG

8/23/2003

My mom is from Australia and made Pavalova while I was growing up. I saw this recipe and thought I would try it out. It's softer than my moms (which I liked). It was hard on the outside and marshmallowy in the middle. I put whipped cream, kiwis and bananas on it. It was an excellent dessert. Especially if you have some sweet teeth!

Similar recipes