New Zealand Pavlova
photo by gailanng
- Ready In:
- 1hr 15mins
- 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)
- Preheat oven to 400°F Line a shallow baking sheet with parchment paper.
- 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.
- 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.
- Top with whipped cream and arrange fruit over top.
- 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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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!
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.
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.