Classic New Zealand Pavlova

Recipe
Written By jackie goudie

A true Kiwi classic, the pavlova is light, crisp on the outside, and soft and marshmallowy within. Topped with whipped cream and fresh fruit, it’s simple, elegant, and perfect for any occasion—from summer BBQs to festive celebrations.

INGREDIENTS

  • 4 egg whites (room temperature)

  • 1 cup caster sugar

  • 1 tsp white vinegar

  • 1 tsp cornflour

  • 1 tsp vanilla extract

  • 300ml cream (for whipping)

  • 2–3 cups fresh fruit (e.g. strawberries, kiwifruit, passionfruit)

METHOD

Preheat oven to 120°C (fan bake 100°C). Line a baking tray with baking paper.

Beat egg whites until soft peaks form. Gradually add sugar, beating until thick and glossy.

Fold in vinegar, cornflour, and vanilla. Spoon mixture onto tray, shaping into a round with slightly raised edges.

Bake for 1 hour 15 minutes, then turn off oven and let cool completely inside. Whip cream until soft peaks form.

Top cooled pavlova with cream and fresh fruit just before serving.

Crispy, cloud-like, and effortlessly impressive.

jackie goudie
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