What better way to celebrate New Zealand than with our best-ever invention… Pavlova! Topped with lashings of whipped cream and autumn fruit, there’s plenty to go round.
If you don’t want the mango topping, just cream it up and add sliced peaches, kiwifruit and berries. Even a dash of passionfruit syrup. Easy. Pavlova is perfect for anytime of the year but mostly enjoyed down under at dinner parties, Christmas time, kiwiana get-togethers or Waitangi Day.
To make pavlova, you will need:
6 egg whites (we love Woodland free range eggs)
275g caster sugar
6 teaspoons cornflour, sifted
1 teaspoon white vinegar
250ml cream, whipped to medium peak (we love Lewis Road Creamery)
425g tin of Mango Slices in syrup (or fresh mango if available)
Freeze dried raspberries to garnish
Whittaker’s white chocolate, melted to drizzle
How to make the Pavlova:
Whisk the egg-whites until soft peaks form – then add the sugar 1 tablespoon at a time. Make sure the sugar has been absorbed before adding the next. This will take at least 5 minutes.
Sprinkle the cornflour and vinegar over the meringue and fold through until just amalgamated.
Pipe or spoon the meringue out to form a 20cm circle – flatten the top out (this will be filled once the meringue has cooked). You can be as precise or rustic as you like – it all tastes the same. We even love making a pavlova loaf platter style. Just be creative.
Place the pavlova in a preheated 120°C oven for 1 hour 30 minutes – the aim is not to colour the pavlova but to dry it out while leaving the interior marshmallow soft. If it starts to colour, turn the oven down.
When your pav is cooked, prop open the oven door with a spoon and let the pavlova cool in the oven. It will most likely sink and even crack – that’s fairly normal and gives it kiwi character! Just load up with cream and toppings.
Make the mango topping:
Pour the tinned mango slices and the syrup into a small pot. Bring to medium high heat and simmer 5 minutes until saucy.
Finish the Pavlova:
Spoon the whipped cream onto the top of the pavlova, filling any indentation that has formed. Top with the mango and the berries. Drizzle with melted white chocolate.
– Serve immediately – or if storing in the fridge, make sure it’s in a sealed container as the pavlova will absorb any fridge odours.
– Add vanilla to add more sweetness to the topping, or lemon juice for a more sour taste.
Other pavlova topping ideas for you:
For more perfect pav inspiration, simply search pavlova above.