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New Zealand Pavlova – GW Recipe Box

Yup, like the world renown ballet dancer… that Pavlova. She was such a hit in Australia and New Zealand that they named this light, airy, yet decadent dessert after her! More than a meringue, it’s like nothing you’ve ever had before. For this mixed berry Pavlova just as awe-inspiring as the ballerina, check out the recipe below.

Prep Time: 25 minutes
Cook Time: 60 minutes
Servings: 5 friends


4 extra-large egg whites, at room temperature
1 cup sugar
2 teaspoons cornstarch
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
1 cup sweetened whipped cream
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
1/2 cup of raspberry sauce (store bought is fine)


  1. Preheat the oven to 300 degrees F
  2. In a large bowl, beat egg whites until stiff but not dry.
  3. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition until thick and glossy
  4. Sift the cornstarch into the mixture, add the lemon juice and vanilla, and fold in lightly with a rubber spatula
  5. Pile the meringue into the shape of a 9-inch circle on a parchment lined sheet pan
  6. Smooth it within the circle, making a rough disk
  7. Bake for 1 hour
  8. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour (It should be crisp on the outside and soft on the inside)
  9. Invert the meringue disk onto a plate and spread the top with sweetened whipped cream
  10. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly
  11. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue

Serve with extra raspberry sauce. Other fresh fruit and marmalade may be substituted like kiwi, pineapple, mango, really anything you’d like!

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