Pavlova is a much-loved Kiwi dessert made from egg whites and sugar. There has long been debate as to which country (New Zealand/Australia) came up with the idea of the Pavlova, and so far evidence is stacking up for New Zealand as the creator of this desert. But ask any Australian and they’ll tell you they invented it (but really it was us Kiwis! 😉 )
Here’s the Edmonds recipe for Pavlova:
4 egg whites
1 ½ cups sugar, caster (fine ground)
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 tablespoon cornstarch
- Heat the oven to 180 degrees Celsius
- Beat the egg whites and sugar for around 10-15 minutes until they become thick and glossy.
- Mix the vinegar, vanilla and cornstarch together in a separate bowl. Add this mixture to the meringue (egg and sugar mixture). Beat on high speed for approximately 5 minutes.
- Line an oven tray with baking paper. Place the mixture in a circle shape on the tray, making the shape as even as possible.
- Place the Pavlova into the oven and immediately turn the temperature down to 100 degrees.
- Bake the Pavlova for 1 hour
- Turn off the oven and open the door slightly to leave the Pavlova in the oven to cool. Once it has cooled, place on a serving plate and decorate with cream and fresh fruit.
Try making this famous Kiwi dessert 🙂