New Zealand Pavlova

Nif's Note:

Pavlova is a traditional dessert in New Zealand. It is a meringue base that is topped with whipped cream and fruit, usually kiwifruit. Children's birthday cakes are often pavlovas in New Zealand and may be decorated with candy. As with all meringues, this is best made on a dry day as high humidity can affect the end result. If you want a larger pavlova, just keep adding layers - you might want to make the bottom one a big wider so the creation doesn't tip! You must let the meringue sit for a few hours and I did not include that time. Enjoy!

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 4 egg whites
• 1⁄8; teaspoon cream of tartar
• 1 cup superfine sugar (caster sugar, berry sugar, or regular sugar blitzed in a food processor until grains are half their )
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup fruit , sliced (kiwifruit, berries, peaches, etc.)
• 1 ½ cups lightly sweetened whipped cream (just add sugar to it, to taste)

Directions:

1. Preheat oven to 400°F Line a shallow baking sheet with parchment paper.
2. In a large dry bowl, sprinkle cream of tartar over egg whites and beat until stiff. Whisk together sugar and cornstarch. Add the mixture to the egg whites a tablespoon at a time, while beating on medium speed, until all ingredients are combined. The meringue should be shiny, white, and stiff. Fold in vanilla extract.
3. Reduce oven heat to 200°F Mound the meringue on the baking sheet in a round shape about 6 inches in diameter. Bake for 1 hour. Turn off oven, leaving meringue in the oven until it is cold or overnight.
4. Top with whipped cream and arrange fruit over top.
5. Use a serrated knife to gently saw slices. It is best to eat when first made but you can store leftovers in a covered container.

Reviews

[gailanng]

If no one's looking, I'd normally skip dinner and go right for the dessert. I've outdone myself, though. I assembled this gorgeous dessert this morning and ate it for breakfast. Oh, I made several smaller rounds, topped with a homemade mango filling and then fruit. I admit, I'm weak and couldn't help myself; it was calling me by name...wouldn't you agree? Made for Potluck Tag.

[Realtor by day, Chef by night]

Yummylicious!!!! This was sooo good. I made the shell last night and when it was done it was a sight to behold- a perfect meringue shell. I left it in the oven overnight and woke up to find it shiny and wet and gummy:(. It has been humid here so it was ruined. So what I did was, I waited until 4:30 this afternoon and turned the oven back on (the pav shell was still in there) I let it bake at 240 for an hour and a half and it dried back out and it was again a perfect meringue shell. I topped it with homemade banana pudding with sliced bananas in there and fresh whipped cream and sliced bananas on top. It was just amazing tasting. We will be making this again real soon. My little girl especially liked the shell. She thought it tasted like cotton candy. Thanks, Nif! Made for ZWT5 Family Picks for the Kitchen Witches.

[Mama Cee Jay]

Absolutely delicious! I served this with freshly whipped cream (flavored with vanilla) and topped with strawberries, kiwifruit, blackberries, macadamia nuts and cashews. DH and DD were truly impressed.