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.
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.
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)
4 egg whites
1 1/2 cups sugar
1 tablespoon white vinegar
1 tablespoon vanilla
1 tablespoon cornstarch
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.