Pavlova is creamy meringue goodness topped with fruit fresh fruit that New Zealand grows so well, so you can’t get more Kiwi than that! We recommend decorating with kiwifruit, but a mix with strawberries tastes and looks good too. It’s the hardest to make out of our recipes here, but well worth a try to impress anyone willing to eat your creation. You will especially blow the minds of your peers if you have picked these yourself as part of the hugely popular backpacker job here in New Zealand.
Ingredients
3 -egg whites
3 tablespoons -cold water
1 cup -caster sugar
1 teaspoon -vinegar
1 teaspoon -vanilla essence
3 teaspoons -cornflour
300 ml -cream (whipped)
4 -kiwifruit
Steps
1. Preheat oven to 150 degrees Celsius.
2. Beat egg whites until stiff. (FYI: it is so much easier with an electric whisk).
3. Add water and beat again. (Sorry).
4. Add sugar very gradually while still beating.
5. Add vinegar, vanilla essence and cornflour while still beating.
6. You can finally stop beating and line an oven tray with baking paper.
7. Draw a 22cm circle on the baking paper and spread the pavlova mix to within 2cm of the edge of the circle, keeping the shape as round possible.
8. Smooth the top surface.
9. Bake the pavlova for 45 minutes.
10. Leave to cool in the oven.
11. Carefully lift the pavlova onto a serving dish and decorate with whipped cream and kiwifruit.
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