Best Ever New Zealand Pavlova

I like this recipe. The only thing I would suggest is to use castor sugar, not regular white sugar. Also, once I got past the stage of adding in the sugar, I just mixed everything else in at once and beat it for about 10-15 mins to get the right texture.

delicious and fun to make! anyone who did not like this recipe is crazy! (at least to me)

Having grown up eating pavlovas, I found this recipe up there with the best. Crunchy on the outside with a marshmallow centre. Don’t worry if it cracks while cooling. That’s the sign of a great pav:) make sure you beat the egg whites plenty and cool in the turned off oven. The texture will change and become glossy. I served to a bunch of kiwis… All pav connoisseurs and they all said, ‘Delicious!’

I baked this last night and assembled it today just before serving. It was a huge hit with my entire family. It is so hard to find a gluten free, chocolate free dessert. I topped it with whipped cream, lemon curd, and mixed fresh berries.

this is my first time leaving a review. i have been making pavlovas for years. i learned how from my sister in law who is from new zealand. this is the first time i make a pavlova that i could not serve. i followed the recipe exactly, and it turned out too soft. i then compared it too other recipes, and i believe the oven temperature to be too low. there was no crunchy outer shell. anyhow, i will try again with another recipe, bake at 350 and follow up with my results.

Here are a few more tips for making the perfect pavlova, my husband is a kiwi and have made this more times than I want to admit. First beat, beat , beat the eggs. Use “super fine” sugar not regular granulated. It helps it keep its height. Use white vinegar if you want a pure white pav. Using malt or balsamic will give you a off white color. Take a 8″ round cake pan and draw a circle with it on the parchment paper. Pile the filling within the circle. Take a large spatula and smooth sides and flatten top. Make this at night and leave to cool in oven overnight. One last thing, I double the recipe for an 8″ pav. Hope this helps!

I thought it was super yummy, but I”m on try #2 and I’m STILL not getting the stiff egg whites that I want (and yes I”m using a hand held electric mixer). Not sure what I’m doing wrong but it’s driving me nuts!

Absolutely delicious! This was my first time baking and trying Pavlova! I recommend trying this recipe as it worked out extremely well for me. I followed others suggestions to pile the outside walls of the cake high before baking as it tends to spread out a little while in the oven. If you can’t handle the sweetness, top it with raspberries as they will help balance it out.

I am originally from New Zealand and had been looking for a recipe for the pavlova that I remember having every Christmas in New Zealand and this is the one! Though I use malt vinegar, I found some London Pub Malt Vinegar at the store and it is just like I remembered!

This is a great recipe. It comes together easily and the consistency, both before and after cooking is very nice.

Very easy to make. Used the recipe to make small merengues for Christmas. Taste was great.

Yummy! I do have to say that I tried 2 different recipes on the same evening to make a double batch and to compare, and I liked the other recipe better. This one is a bit too complicated (the other is SO simple: just 4 egg whites, 1/8 tsp cream of tartar and 1 cup sugar and 1/2 tsp vanilla, baked at 225F for 1 or 1.5 hr.)… Anyway, this one didn’t fluff up as much (I think its the 2 tbsp water that made it not stiffen as much). Also, it cracked quite a bit. The other one that I just mentioned was smooth and held its shape very nicely. Either way, you can’t go wrong with this pavlova… very deliciou!

This is recipie was awesome. So glad some one put in a new zealand recipie for the pav, its sooo good. But i wish people would also call it kiwifruit, rather that Kiwi, cos a kiwi is a bird lol. But anyway this recipe was awesome, def do it again

Way, Way, WAY too sweet! I was very disapointed. ` Cut the sugar in half, at least!

Made this at Christmas and everyone loved it.

Good on ya for representing New Zealand! it was New Zealand who invented Pavalova first, and not Austrailia [they invented lamingtons]

Delicious and beautiful. I did spread it out some before baking,and I topped it with lemon curd, strawberries,and kiwi. Perfect!!!

For the pavlovas that turned out flat, you need to mould the meringue before you cook it into the shape you want. What works best for me is to have the walls of the circular meringue mound at least 1/3 higher than the middle. This way you can add whipped cream, strawberries, blueberries etc. Also, the cake will flatten out during cooking so mould it higher rather than wider before baking. Also, watch oven temperatures. Pavlovas need to be cooled slowly so I’ve found the best way is to turn the oven down bit by bit and then off. Then start to open the oven door bit by bit until it has cooled sufficiently. There will be less shrinkage this way. Also add more egg whites if you want a larger cake to work with.

For the pavlovas that turned out flat, you need to mould the meringue before you cook it into the shape you want. What works best for me is to have the walls of the circular meringue mound at least 1/3 higher than the middle. This way you can add whipped cream, strawberries, blueberries etc. Also, the cake will flatten out during cooking so mould it higher rather than wider before baking. Also, watch oven temperatures. Pavlovas need to be cooled slowly so I’ve found the best way is to turn the oven down bit by bit and then off. Then start to open the oven door bit by bit until it has cooled sufficiently. There will be less shrinkage this way. Also add more egg whites if you want a larger cake to work with.

It’s an easy recipe and turned out great. Only thing was it turned out a bit flat. I’d be open to any suggestions….

Definitely will use an electric mixer if I ever try this recipe again. I think I got what’s referred to in these reviews as ‘pavlova pancake’!