For best results, use a very clean bowl and beaters to ensure the egg whites whip up properly. Room temperature egg whites will whip to a greater volume. Do not open the oven door while the pavlova is cooling to prevent cracking. The pavlova can be made a day ahead and stored in an airtight container at room temperature. Add the whipped cream and fruit just before serving. Feel free to experiment with different fruit toppings based on seasonal availability and your personal preferences. A drizzle of passionfruit pulp adds a tangy sweetness.
Best Ever New Zealand Pavlova
-
PREP TIME10 mins
-
COOK TIME45 mins
-
TOTAL TIME55 mins
-
SERVING12 People
-
VIEWS96
Embark on a culinary journey to New Zealand with this exquisite pavlova recipe. A symphony of textures awaits, boasting a delicate, crisp meringue shell that gives way to a soft, marshmallowy heart. Adorned with fresh, vibrant fruits and a cloud of whipped cream, it's a show-stopping dessert perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate22 g
-
Protein1 g
-
Sodium38 mg
-
Sugar21 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins Preheat & Prepare: Preheat your oven to 275°F (135°C). Lightly grease a baking sheet. Cut a piece of parchment paper to fit and line the sheet. Spritz the parchment with a minimal amount of water. (5 minutes)
02 Step
Recipe View 7 mins Whip the Meringue: In a large, clean glass or metal mixing bowl, using an electric mixer, beat the egg whites until foamy. Gradually add the granulated sugar, beating continuously until stiff, glossy peaks form. This may take 5-7 minutes.
03 Step
Recipe View 2 mins Incorporate Ingredients: Gently beat in the water until just combined. Then, gently fold in the cornstarch, vanilla extract, white vinegar, and salt until evenly distributed.
04 Step
Recipe View 45 mins Shape the Pavlova: Carefully pour the meringue mixture onto the center of the prepared baking sheet. Shape it into a circle, about 8 inches in diameter, with slightly higher edges to create a nest-like shape. (2 minutes)
05 Step
Recipe View 3 hrs Bake & Cool: Bake in the preheated oven for 45 minutes. Then, turn off the oven and leave the pavlova inside to cool completely. Do not open the oven door! This may take 2-3 hours, or even overnight.
06 Step
Recipe View 5 mins Assemble & Serve: Once cooled, gently invert the pavlova onto a serving plate. Top generously with freshly whipped cream and your favorite fresh fruits. Berries, kiwi, and passionfruit are classic choices. Serve immediately or chill briefly before serving.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Angie Green
Jun 24, 2025Adding a little lemon zest to the whipped cream really brightens up the flavors.
Mose Mertz
Mar 12, 2025This recipe is foolproof! My pavlova came out perfectly crispy on the outside and marshmallowy inside.
Blake Frami
Dec 13, 2024I was intimidated to make pavlova, but this recipe was so easy to follow. It was a huge hit at my dinner party!
Henriette Bosco
Nov 28, 2024The tip about not opening the oven door while cooling is crucial! My pavlova didn't crack at all.
Retha Treutel
Oct 23, 2024Next time, I'm going to try adding a swirl of berry compote to the meringue before baking.