Country Walkers Recipes: Julia’s Pavlova from New Zealand

Legendary Russian ballerina Anna Pavlova enthralled New Zealanders when she performed 38 shows in 1926, with a troupe of 50 and a 22-piece orchestra. In her honor, a Wellington chef created this now equally famous dessert, inspired by her ballet tutu.

Like ballet, it may look simple, but it can take a few tries and much finesse to get it just right, with crispy meringue on the outside and light (not chewy or syrupy) marshmallow on the inside. My mum made ours forever, so it wasn’t until this last New Year’s Eve, that I finally had the courage to whip one up. I’m delighted to say it got her approval!

Lashings of whipped cream on top cover myriad imperfections (should there be any). Topped with kiwifruit slices, strawberries, or passionfruit for some tartness, the New Zealand pavlova is enjoyed at any celebration. It’s great washed down with a glass of Daniel Le Brun brut bubbles from the South Island Marlborough region.

An iconic essential in every New Zealand kitchen is The Edmonds Cookery Book. This is my version of their Pavlova Recipe—my family’s favorite!

Pavlova

Ingredients

• 5 egg whites
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 cup castor sugar (if you can’t find this superfine sugar in your market, you can pulverize white sugar in a food processor to make the granules smaller)
• 3 tablespoons cornstarch
• 1 teaspoon white vinegar
• 1/3 teaspoon cream of tartar
• 1 pint whipping cream or heavy cream
• 1 tablespoon white sugar
• Fruit toppings: kiwi slices, strawberries, passion fruit, or your favorite berries

Tools Needed

• Large Mixing Bowl
• Medium Mixing Bowl
• Baking Tray
• Beaters

Instructions

•   In a large bowl, beat egg whites, salt, and vanilla on high until stiff.
•   Add castor sugar very gradually, while still beating.
•   Reduce speed of beaters and add corn starch, vinegar, and cream of tartar.
•   Spoon batter onto parchment paper on top of a greased tray, forming an 8” circle with the batter.
•   Bake at 300°F for 1 hour, then turn oven off and leave pavlova in oven for another hour.
•   While the pavlova is cooling in the oven, beat the whipping cream or heavy cream in a separate bowl with sugar until stiff peaks occur.
•   Remove pavlova from the cooled oven and place on a serving plate.
•   Top with whipped cream, and arrange your favorite fruit on top. Slice and serve!

Prep Time– 20 Minutes
Cook Time– 1 Hour
Total Time– 2 Hours 20 Minutes
Yield– 6-8 Servings
Cuisine Type– New Zealand
Category– Dessert