Crispy meringue cake with soft center, fresh cream and fruits.
Instructions
Whisk egg whites until stiff peaks form, then gradually add sugar while continuing to whisk
Gently fold in vinegar, vanilla extract and cornstarch
Spoon mixture onto parchment paper and shape into a circle with slightly raised edges
Bake at 120°C (250°F) for 90 minutes, then turn off oven and let cool completely inside
Whip cream until soft peaks form and spread over pavlova base
Top generously with fresh fruits and serve immediately
Ingredients
- egg whites 6
- caster sugar 300 g
- white wine vinegar 1 TL
- vanilla extract 1 TL
- cornstarch 2 TL
- heavy cream 500 ml
- strawberries 1
- kiwis 1
- passion fruit 1
- blueberries 1
Baking Timer
The timer appears at the bottom right of the screen.
Frequently asked questions
How many servings does New Zealand Pavlova make?
The recipe New Zealand Pavlova is designed for 10 servings. Use the portion calculator on this page to easily adjust the quantities.
How long does it take to make New Zealand Pavlova?
Preparation takes about 30 minutes and baking about 90 minutes – roughly 120 minutes in total.
How long does New Zealand Pavlova keep?
New Zealand Pavlova tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.
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