/assets/logos/nzwd.svg
Recipe

Pavlova

Pavlova has been an iconic Kiwi dessert for decades, with its sweet crunchy meringue crust, marshmallow-like centre, topped with clouds of cream, berries and drizzled with passionfruit.

Feb 28, 2012 1:00pm
  • 20 mins preparation
  • 1 hr 5 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Pavlova
  • 4 egg whites
  • 3/4 cup caster sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 300 millilitre cream, whipped
  • 250 gram strawberries, hulled, sliced
  • 125 gram blueberries
  • 125 gram raspberries
  • 4 passionfruit, halved

Method

Pavlova
  • 1
    Preheat oven to 150°C. Line an oven tray with baking paper.
  • 2
    In a large, clean bowl, beat egg whites until soft peaks form.
  • 3
    Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in lemon juice and vanilla extract.
  • 4
    Spoon mixture onto prepared tray to form a round with a slight recess in the middle.
  • 5
    Bake 20 minutes. Reduce oven to 120°C, bake a further 45 minutes. Turn off oven. Allow to cool, with the door ajar, to fully dry out.
  • 6
    To serve, top with cream and berries. Drizzle with passionfruit just before serving.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg