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Best Ever New Zealand Pavlova

Best Ever New Zealand Pavlova


"This recipe is a family favorite which is often made at dinner parties and is a Christmas table regular. Its crunchy meringue outside and marshmallow center make the perfect combination. Top with fresh fruit and whipped cream."
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55 m servings 88 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.
  2. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar and salt.
  3. Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.
  4. Bake in the preheated oven for 45 minutes. Turn oven off and leave Pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.

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Read all reviews 23
  1. 26 Ratings

Most helpful positive review

Some tips for those cooks who did not grow up downunder... Malt vinegar is the traditional vinegar used. This is the one recipe I do not hand mix. Out with the electric beater as it needs a ...

Most helpful critical review

Way, Way, WAY too sweet! I was very disapointed. ` Cut the sugar in half, at least!

Most helpful
Most positive
Least positive

Some tips for those cooks who did not grow up downunder... Malt vinegar is the traditional vinegar used. This is the one recipe I do not hand mix. Out with the electric beater as it needs a ...

For the pavlovas that turned out flat, you need to mould the meringue before you cook it into the shape you want. What works best for me is to have the walls of the circular meringue mound at le...

My mom is from Australia and made Pavalova while I was growing up. I saw this recipe and thought I would try it out. It's softer than my moms (which I liked). It was hard on the outside and m...

Yummy! I do have to say that I tried 2 different recipes on the same evening to make a double batch and to compare, and I liked the other recipe better. This one is a bit too complicated (the ot...

Good on ya for representing New Zealand! it was New Zealand who invented Pavalova first, and not Austrailia [they invented lamingtons]

This is recipie was awesome. So glad some one put in a new zealand recipie for the pav, its sooo good. But i wish people would also call it kiwifruit, rather that Kiwi, cos a kiwi is a bird lol....

Here are a few more tips for making the perfect pavlova, my husband is a kiwi and have made this more times than I want to admit. First beat, beat , beat the eggs. Use "super fine" sugar not reg...

Absolutely delicious! This was my first time baking and trying Pavlova! I recommend trying this recipe as it worked out extremely well for me. I followed others suggestions to pile the outside w...

Delicious and beautiful. I did spread it out some before baking,and I topped it with lemon curd, strawberries,and kiwi. Perfect!!!

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