Pavlova
A crisp meringue shell with a soft, marshmallow center, topped with whipped cream and fresh fruit. Long claimed by both New Zealand and Australia, the earliest documented printed recipe traces to New Zealand in 1929, years before Australia's undated 1935 claim was ever written down.
Vegetarian
⚠ Contains: Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 egg whites, at room temperature
- 1 cup superfine sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1/2 tsp vanilla extract
- 1 1/2 cups heavy cream, whipped
- Passionfruit pulp and sliced kiwifruit, to top
Steps
- Beat the egg whites to soft peaks, then gradually add the sugar, beating until glossy, stiff peaks form.
- Gently fold in the cornstarch, vinegar, and vanilla.
- Spread or pipe the meringue onto a parchment-lined baking sheet into a round disc, building up slightly higher sides.
- Bake at 250F for about 75-90 minutes, until the outside is pale and crisp, then turn off the oven and let it cool completely inside with the door closed.
- Just before serving, top the meringue with whipped cream and fresh passionfruit and kiwifruit so it doesn't go soggy.