The pavlova is a light meringue-based dessert that’s popular at holidays and celebrations in both New Zealand and Australia. This must-try treat was named after the famous Russian ballerina Anna Pavlova and its origin story has long been a subject of debate. Whether the tasty dessert’s name was inspired by the ballerina’s stay at a hotel in Wellington or by a remark from a diner in Perth, the pavlova has been a favorite for locals and travelers alike for years—and we think it will continue to be.
Makes one dessert
4 egg whites
1 ¼ cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint heavy cream chilled
6 kiwi, peeled and sliced
6 strawberries, sliced
1. Preheat oven to 300 degrees.
2. Beat egg whites until stiff but not dry, then gradually add in sugar as you continue beating. When the mixture becomes thick and glossy, add vanilla extract, lemon juice and cornstarch.
3. Draw a 9-inch circle on a piece of parchment paper lining a baking sheet. Spoon the egg mixture into the circle, spreading toward the outside edges and leaving an indent in the center.
4. Bake for 1 hour, then cool on a wire rack.
5. Pour heavy cream into a bowl and whip until firm peaks form. (For a sweeter treat, add sugar while whipping.)
6. Once the meringue has cooled completely, remove it from parchment paper. Fill center with whipped cream and top with fresh fruit, then serve.
(Recipe modified from allrecipes.com)
Download a printable PDF of this recipe try making it for yourself!
This is a classic pavlova recipe, but you can make your own variation by getting creative with what toppings you choose. Use any of your favorite kinds of fresh fruit, from peaches and mangos to blueberries. Almonds, macadamia nuts or coconut flakes can add a little extra crunch and flavor to your dessert. For a chocolatey twist, try adding cocoa powder to your meringue mixture—or top your pavlova with Nutella.