One of New Zealand’s most famous culinary exports has to be the Pavlova, a dish that is made all over the world, but has it’s humble origins in Aotearoa. Sometimes seen as a fiddly dessert, you will require patience with the oven to get a perfect crust on the exterior and marshmallow interior before you can top with any season fruit.
3 jumbo / 5 small egg whites, room temperature
200 grams / 1 cup superfine/caster sugar
2 tablespoons boiling water
1 teaspoon malt vinegar
1 teaspoon vanilla extract or vanilla seeds
250 milliliters / 1 cup heavy cream
1 tablespoon lemon curd
225 grams / 1 cup raspberries, roughly broken
100 grams / 3/4 cup strawberries, roughly chopped
- Preheat the oven to 140ºC/280F and line a baking tray with greaseproof paper.
- Place the sugar, boiling water, vinegar, vanilla extract and egg whites in a clean bowl and beat on medium until the meringue is stiff and holds its shape when you pull the beater away, approximately 12 minutes with a hand beater.
- Spoon the meringue onto your greased tray and shape carefully into whichever pavlova shape you prefer with an offset spatula or the back of a spoon.
- Place in the oven and bake for 30 minutes before turning the temperature down to 120ºC/265F and bake for a further 30 minutes.
- Turn the oven off and allow to cool completely, minimum 2 hours before removing.
- Whip the cream until soft peaks just form than fold in the lemon curd. Spread over the top of the pavlova and place your berries on top.
- Serve immediately.
Comments on the original recipe: The original recipe calls for all ingredients to be put in the bowl all together at once and whipped, however, after reading a few comments where some stated they mixed for up to 15 minutes and had no discernible change.
Order of ingredients: I came to the conclusion (per previous note) that the egg whites, as sensitive as they are, should be the last item added to the bowl which allows them to mix well with the other ingredients and gives the sugar time to soak the vinegar and boiling water in so the ingredients can be whipped together more evenly and result in a successful meringue.
Shaping your pavlova: Whatever shape you want to shape your pavlova into can be drawn onto your greaseproof paper and then flipped so you can use it as a ‘stencil’ when it comes to shaping it.
Keeping the pavlova: The pavlova can be kept in a container for around three days without the cream topping. Once the cream is placed on top, it should be consumed by the end of the day.
Adapted from Warren Hancock via Chelsea Sugar NZ
- Calories: 176 calories per serve