Crowned Pavlova
A meringue shell crisp on the outside, marshmallow-soft inside, topped with whipped cream and crowned with tangy fresh fruit (kiwifruit, passionfruit, strawberries). Light, spectacular, joyful — a snowy summit you can eat.
A meringue shell crisp on the outside, marshmallow-soft inside, topped with whipped cream and crowned with tangy fresh fruit (kiwifruit, passionfruit, strawberries). Light, spectacular, joyful — a snowy summit you can eat.
When I came home, they made a huge fuss — far more than I deserved, if you ask me. And in a Kiwi home, when you celebrate something, there's a pavlova on the table, full stop. My wife Louise knew her stuff: the shell white as summit snow, crunchy outside and all soft inside, with cream and sharp fruit on top. We'd look at it almost like a little mountain — before attacking it with a spoon.
- •Egg whites — four (meringue structure)
- •Sugar — a well-filled cup (hold and shine)
- •Vinegar — a drop (stabilises, soft centre)
- •Fresh cream — a bowl (whipped topping)
- •Fresh seasonal fruits — a good handful (tangy freshness)
Crowned Pavlova
A meringue shell crisp on the outside, marshmallow-soft inside, topped with whipped cream and crowned with tangy fresh fruit (kiwifruit, passionfruit, strawberries). Light, spectacular, joyful — a snowy summit you can eat.
Why this dish? Pavlova is THE dessert for great New Zealand occasions — Christmas, birthdays, family celebrations. Upon his return from Everest, Hillary was welcomed as a national hero; no Kiwi festive table of his time could be imagined without this meringue crowned with cream and fruit.
When I came home, they made a huge fuss — far more than I deserved, if you ask me. And in a Kiwi home, when you celebrate something, there's a pavlova on the table, full stop. My wife Louise knew her stuff: the shell white as summit snow, crunchy outside and all soft inside, with cream and sharp fruit on top. We'd look at it almost like a little mountain — before attacking it with a spoon.
Ingredients (period version)
- Egg whites — four (meringue structure)
- Sugar — a well-filled cup (hold and shine)
- Vinegar — a drop (stabilises, soft centre)
- Fresh cream — a bowl (whipped topping)
- Fresh seasonal fruits — a good handful (tangy freshness)
Ingredients
- Egg whites — 4 (at room temperature) (meringue)
- Caster sugar — 200 g (shiny structure)
- White vinegar — 1 tsp (marshmallow centre)
- Cornflour — 1 tsp (soft interior)
- Whipping cream — 300 ml (whipped cream)
- Kiwifruit, passionfruit, strawberries — 300 g (tangy crown)
Method
- Preheat the oven to 130°C. Whisk the egg whites to stiff peaks.
- Add the sugar spoon by spoon, whisking continuously, until the meringue is smooth and glossy.
- Gently fold in the vinegar and cornflour.
- Form a thick disc on a tray, slightly hollowing the centre.
- Bake for 1 hour 15 minutes, then leave to cool in the switched-off oven with the door ajar.
- Just before serving, top with whipped cream and crown with fresh fruits.
How it was made : Created in the 1920s-1930s (New Zealand and Australia argue over its origin) in honour of Russian ballerina Anna Pavlova, the pavlova established itself as the festive dessert of the southern hemisphere. Without a modern oven, mastering a low, long bake was a real domestic skill.
The contemporary twist : Plate as individual mini pavlovas dusted with icing sugar like powder snow, each topped with a passionfruit — a rope team of little summits on the plate.
Sources : Annabel Langbein, classic New Zealand recipes · Te Ara — Encyclopedia of New Zealand
Edmund Hillary · Charactorium