New Zealand Pavlova Recipe
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New Zealand Pavlova

By: Cari Heppell  
"This dessert is absolutely gorgeous! It is easy to make, and simply heaven! Use different fruit combinations for variety - strawberries and blueberries, kiwi and raspberries, nectarines and bananas - anything goes."

Rating: This weblink has been rated 4 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 171 people have saved this

 

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Original Recipe Yield 1 pavlova
 

Ingredients

  • 3 egg whites
  • 1/3 cup super fine sugar
  • 1 teaspoon distilled white vinegar
  • 1 tablespoon boiling water
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 cups sliced fresh fruit

Directions

  1. Preheat oven to 475 degrees F (245 degrees C). Cover a baking sheet with foil, and spray lightly with cooking spray.
  2. In a large bowl, beat the egg whites to form stiff peaks. Add white sugar slowly, and continue beating. When egg whites are very stiff, add vinegar and boiling water. Continue beating until glossy surface is beginning to fade, and mixture is very stiff. Pile meringue onto prepared baking sheet. Shape into a circle 1 1/2 inches thick. Form a slight dip in the center, and make the sides slightly higher.
  3. Place meringue in the oven, shut the door, and turn the heat off. Leave in the oven for one hour. Check the texture of the meringue; it should be hard with no soft spots. If soft in the center, heat oven to 250 degrees F (120 degrees C). Place meringue back into the oven, and turn off the heat. Cool when done. Transfer onto a serving platter.
  4. Whip the cream until just stiff. Beat in vanilla and confectioners' sugar. Pile the whipped cream onto the meringue. Arrange the fruit on top of the whipped cream, and serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 274 | Total Fat: 22.1g | Cholesterol: 82mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2008 by megan 
being a kiwi myself i am biased to the good old pav. . this one was delecious, i served with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2008 by Craig 
This is a great recipe, love it MORE

 
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