Bill and Kaitlyn

From the Wedding Aisle to the Window Seat: Our Travel Adventures and Everything Else In Between

Learning to Cook Kiwi: Pavlova

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My husband is generally an easy going man when it comes to what I make for dinner or dessert. The conversation usually runs as follows:

Me: “Bill, what do you want for dinner?”

Bill: “Whatever you want make.”

Me: “Is mexican alright?”

Bill: “Sure, sounds great.”

I don’t often get requests, but when I do, I know that means he’d really like me to try it. A few weeks back I was emailed a recipe for pavlova, a meringue-fruity dessert which I’d never had before, nor ever even heard of before coming to New Zealand. I’m so glad I gave it a shot. (Apologies for the blurry photos, all I could find was my iPhone, which has been on the fritz.)

Pavlova
5 egg whites
1 ¼ cup caster sugar
2 tablespoons cornflour (cornstarch)
2 teaspoons of white vinegar
1 ½ cups of cream (for whipped cream)
strawberries, blueberries or other fruit to decorate

Pre-heat oven at 150 degrees celsius (300F).

Using an hand mixer, whisk up the five egg whites and until they’re light and fluffy and form soft peaks.  Add in caster sugar a little at a time, whisking it in between.  Once that’s become glossy, sift in two tablespoons of corn flour.

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Then add two teaspoons of white vinegar and a little dash of vanilla, mixing until well combined. If you can turn your bowl over without the mixture coming out, then you know you’re done.

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Transfer the mixture to a tray lined with baking paper.  Take the spatula and smooth it out until you have your desired shape. An oval or circle will do.

Drop the oven down to 120 degrees celsius (250F) and bake for 1 hour and 20 minutes. After that time, turn oven off, leave door slightly ajar and let cool to room temp before decorating.

Whip up the cream and place on top of the cooled pavlova. Add fruit to the cream and serve. It should have a crunchy outside and a spongy inside.

Below is an instructional video I found really helpful.

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