Pavlova

Ask an Australian and they will swear that Oz invented the pavlova. Ask a Kiwi and they will tell you differently. Either way, pavlova is a much-loved dessert in New Zealand made with meringue, whipped cream, and fresh fruit. While this dessert can be found on the odd dessert menu in New Zealand, Kiwis traditionally consume this refreshing dessert for Christmas.

Pavlova is on the dessert menu of many New Zealand restaurants, including Cibo in Auckland, Public Kitchen, and Bar in Queenstown, and Floriditas in Wellington.

Ingredients:

• 3 – egg whites; 3 tablespoons – cold water; 1 cup – caster sugar; 1 teaspoon – vinegar; 1 teaspoon – vanilla essence; 3 teaspoons – cornflour; 300 ml (1.3 cups) – cream (whipped); 4 – kiwifruit

Instructions:

• Preheat oven to 150ºC (300ºF).
• Beat egg whites until stiff. (FYI: it is so much easier with an electric whisk).
• Add water and beat again.
• Add sugar very gradually while still beating.
• Add vinegar, vanilla essence, and cornflour while still beating.
• You can finally stop beating and line an oven tray with baking paper.
• Draw a 22cm (8-9″) circle on the baking paper and spread the pavlova mix to within 2cm (0.8″) of the edge of the circle, keeping the shape as round as possible.
• Smooth the top surface.
• Bake the pavlova for 45 minutes.
• Leave to cool in the oven.
• Carefully lift the pavlova onto a serving dish and decorate with whipped cream and kiwifruit.