Here is a recipe for a very traditional New Zealand dessert. Pavlova is especially popular at Christmas time and our family celebrations always include a pavlova for dessert. Picture a huge meringue that has a soft marshmallow like texture in the center and a crisp outer shell, covered with whipped cream and garnished with fresh berries then you’re in the right ball park.
© Colin Stitt | Dreamstime Stock Photos
Karen’s Mum’s Pavlova
- 4 egg whites
- 1 dessertspoon cornflour (cornstarch)
- 1 dessertspoon vinegar (malt)
- 1 teaspoon vanilla essence
- 2 cups sugar (fine grained caster is best/super fine sugar)
- 4 tablespoon boiling water.
Place all in a bowl and beat for 10 minutes or until folding in peaks. Line the oven tray with non-stick baking paper. Pile mixture onto baking paper shaping mixture into a round shape. Make the centre slightly hollow. Heat oven to 220c (425F) and when pavlova goes into the oven turn down to 120c. (220F) Cook for 1 hour. Allow pavlova to cool. Fill dip in centre with whipped cream. Cover with grated chocolate or fresh fruit (strawberries, raspberries or kiwifruit are yummy) and serve.
Comments: This recipe came from my sister-in-law, Sheryl, who is the family expert when it comes to pavlovas. She whips them up for most family gatherings, and there’s not usually any left over by the time we’re finished. My favorite topping is either passion fruit pulp or berries but the one in the photo is decorated with dried fruits and marshmallows. Your imagination is the only limit when it comes to topping a pavlova.
Note from my sister-in-law – I have been making this one for quite a while now. It is a bit easier than the one I used to make. – Just put everything in together!!
Note from Shelley – The pavlova is said to be named after the ballerina, Anna Pavlova. There’s much debate between Australian and New Zealanders as to which country invented the pavlova. Latest New Zealand research says it’s New Zealand so I’m sticking with that theory!
What is your favorite family dessert?