The Great Kiwi Pav

I’m a Kiwi so as far as I’m concerned the pavlova came from New Zealand. I’ve never researched the origins so my opinion is solely based on my cultural loyalty!

My Scottish mother struggled with making a pavlova, that one dessert that every wife in New Zealand could make.  I’m aware of many stressful attempts until she found the recipe that worked for her. This is the recipe that I use to this day and I swear by it too!

It isn’t fancy and it isn’t ornate it’s just delicious! In New Zealand it’s traditionally decorated with fresh strawberries and kiwi fruit but I find a selection of fresh berries works just as well.

With my brother and his family over from New Zealand for a holiday it’s an ideal time to make one so I thought I’d share my recipe with you.

Pavlova

4 free range egg whites

225g caster sugar

1 tablespoon water

1 teaspoon vanilla extract

1 dessertspoon cornflour 

2 teaspoons vinegar ( white or malt is fine)

Preheat the oven to 130C ( 250F, gas mark 1/2).

Beat the egg whites until stiff – you should be able to tip the bowl upside down and they won’t shift.

Add half the sugar gradually while beating. Beat until firm peaks have formed.

Fold in the remaining ingredients.

Pile onto a baking tray lined with baking parchment, use a bit of the raw pavlova mix to stick the paper down. You’re looking for a roughly 9 inch round circle.

Bake for 1 hour and a half. When the time is up turn the oven off – don’t open the oven to check it! Leave it to cool completely, preferably over night.

When you’re ready to eat it, smother your pavlova with whipped cream ( I add caster sugar and vanilla extract to mine) and decorate with berries of your choice.

Enjoy xx


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