Crispy-soft meringue cake with cream and fresh fruits.
Instructions
Beat egg whites until stiff peaks form
Slowly add sugar while continuing to beat until mixture is glossy and sugar has dissolved
Gently fold in vanilla extract, white wine vinegar, and cornstarch
Spoon mixture onto parchment-lined baking sheet and shape into a 20cm circle with slightly raised edges
Bake at 120°C (250°F) for 90 minutes
Turn off oven and let pavlova cool completely in the oven with door slightly ajar
Whip cream with powdered sugar until soft peaks form. Top pavlova with cream and arrange fresh fruits on top
Ingredients
- egg whites 1
- caster sugar 350 g
- vanilla extract 1 TL
- white wine vinegar 1 TL
- cornstarch 2 TL
- heavy cream 1
- powdered sugar 50 g
- Fresh strawberries 1
- kiwi fruit 1
- passion fruit 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.
You might also like
Almond Cinnamon Stollen with Orange Glaze
Moist Swiss winter stollen with roasted almonds, warm cinnamon and fruity orange glaze. A modern tak...
Winter Speculoos Pear Cake with Cinnamon Mousse
This elegant winter cake combines spiced speculoos base with juicy pears and airy cinnamon mousse. T...
Polish Mazurek
Traditional Polish Easter cake with shortcrust pastry and rich decorative toppings.
New Zealand Pavlova
Crispy meringue cake with soft center, fresh cream and fruits.
Comments 0
No comments yet. Be the first!