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Traditional New Zealand Pavlova
If there is one thing Aussies and Kiwis argue about more than any other, it is who can claim the pavlova as their own.

Never head of pavlova? Neither had I.

Pavlova is a meringue style dessert. It’s gorgeous really.

It’s this really tall meringue that looks like a cake. It’s nice and crunch on the outside and kind of like a marshmallow on the inside. Then the whole thing is topped with fresh fruit and cream.
Traditional New Zealand Pavlova
The first time I had one, we were in Mangonui with our friends Mark and Nessy. Nessy made a delicious pavlova.

When we went back up north for a visit, Nessy taught me how to make pavlova. She even let me use her copy of the New Zealand Baking Bible.

It’s quite an easy recipe to make. It was really fun, and really delicious.
Traditional New Zealand Pavlova
We brought it as our contribution to the neighborhood hangi that we went to that night.

I will definitely be making one of these again (when I have such exotic things as an oven and electric mixer again)

Traditional New Zealand Pavlova



4 egg whites

1 1/2 cups sugar

1 tablespoon white vinegar

1 tablespoon vanilla

1 tablespoon cornstarch

Fresh fruit

fresh cream


Preheat the oven to 350*F

Beat the egg whites with an electric mixer for 10-15 minutes.

Then add the sugar and beat for another 5 minutes.

Mix the cornstarch, vanilla, and vinegar together.  Add to the egg mixture.  Beat until thick and glossy.

Spoon it out onto a parchament lined baking tray, making a circle that resembles a cake layer.

Put the pavlova in the oven, and lower the oven temperature to 200*F.

Bake 1 – 1 1/2 hours until dry and crispy on the outside.

Crack open the oven door, leaving the Pavlova inside to cool.

Once cooled, transfer to a serving plate.

Top with fresh berries and freshly whipped cream.

10 thoughts on “Pavlova

  1. Mrigank

    I don’t suggest see such things in situations when people are financially constrained, they may have to spend a lot to come to New Zealand to have one 🙂

    1. strive4impact

      That’s funny. Come on over! Or maybe you can persuade Carrie to make one for you sometime when we’re back in the states? But you’re welcome to visit wherever we are in 2011.

  2. Michael Wright

    It reminds me of something I tried when I was in Germany. Perhaps the chef had traveled to your part of the world.

    1. strive4impact

      Nessy’s Indonesian, and Mark is Kiwi (New Zealander), but was also a professional chef in a former life, so… yes… hmmm. no idea how Pavlova would have migrated from Europe to Australia (or er…) New Zealand… but we plan to bring it back with us to the US for sure. Do you remember what it was called in Germany?

  3. Sue Zamora

    I’ve had this somewhere, and made it too. But, can’t remember when or where, must have been in Mississippi, but that doesn’t really make since. Do remember it was delicious.

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