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    You are in: Home / Australian / New Zealand Pavlova Recipe
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    New Zealand Pavlova

    New Zealand Pavlova. Photo by breezermom

    1/10 Photos of New Zealand Pavlova

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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 1/2 cups lightly sweetened whipped cream (just add sugar to it, to taste)

    Directions:

    1. 1
      Preheat oven to 400°F Line a shallow baking sheet with parchment paper.
    2. 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. 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. 4
      Top with whipped cream and arrange fruit over top.
    5. 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.

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    Ratings & Reviews:

    • on August 12, 2012

      55

      Who knew? An Australian/New Zealand Pavlova is just a meringue crisped up! I've been making meringues by my grandma's knee since I was 3. I've always had them on top of pies, not with things piled on top of them....but hey, why not? Delicious and easy. Just a very long bake time for the summer here....really hot kitchen in the Southern US! Made for ZWT8. Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2012

      55

      Wow! Easy, quick to put together and yummy! My son said this is the best thing he's ever eaten! Made individual pavlovas for a lunch with friends and it was a hit! I will be making this often!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for New Zealand Pavlova

    Serving Size: 1 (43 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 147.7
     
    Calories from Fat 0
    43%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 37.0 mg
    1%
    Total Carbohydrate 34.8 g
    11%
    Dietary Fiber 0.0 g
    0%
    Sugars 33.5 g
    134%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    fruit

    lightly sweetened whipped cream

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