Pavlova -- A New Zealand/Australia Dessert

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Published 2024-07-26

This is a truly delightful dessert made from meringue, whipped cream, and fruit. Creamy with loads of variety of texture, with wonderful fruit flavors. There's a reason this is so beloved in its home countries.

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Recipe (serves 6-8):
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150 ml (about 5) egg whites. Best if they are not too new but not too old.
200g sugar (I used granulated sugar -- about 1 cup of granulated)
1T corn starch
1t vinegar
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350 ml (about 1.5 cups) heavy whipping cream
50 g (1/4 cup) granulated sugar
1tsp vanilla sugar or extract
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fruits as desired.

Preheat oven to 175C/350F

The day ahead of time, start the meringue. Start by bringing the egg whites to room temperature.

Beat the egg whites until they form soft peaks. Add the sugar slowly. You can do this with a stand or hand mixer (or if you like punishment, a whisk ought to work).

Continue to beat until egg whites are glossy and you can no longer feel any sugar grains.

On parchment paper on a baking sheet, mound the meringue, to about 2 inches (5cm) high in the center and a little higher on the rim.

Turn oven down to 110C/240F. Bake 1.5 hours. Then turn off the oven and let dry out and crisp up overnight (at least 8 hours, can be as much as 16-24 hours).

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The next day, whip the cream with the sugar and vanilla. Transfer the baked meringue onto a serving dish. Mound the cream on top and top with fruit of your choice.

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