New Zealand Pavlova Recipe

Serves 4–6. This pavlova yields a crisp outer shell and a soft, marshmallow-like interior. It’s simple to make with a few pantry staples and finishes beautifully with whipped cream and fresh fruit.

Ingredients

4 egg whites
3 cups baker’s sugar
2 teaspoons vinegar (malt vinegar recommended if you prefer a traditional New Zealand touch)
8 tablespoons boiling water
2 teaspoons cornstarch
Vanilla, about a capful (adjust to taste)

Directions

1. Preheat the oven to 350°F (175°C).

2. Make sure bowls and beaters are perfectly clean and dry. Separate the egg whites and begin whipping them at medium speed until they form soft peaks.

3. Gradually add the baker’s sugar, a little at a time, while continuing to beat the egg whites. Continue until the mixture is glossy and holds stiff peaks.

4. Gently fold in the vinegar, cornstarch, boiling water, and vanilla. The cornstarch and vinegar help create a crisp outer shell while keeping the center tender and marshmallow-like.

5. Line a baking sheet with parchment paper. Spoon or “plonk” the meringue onto the paper—there’s no need to spread it thinly; it will naturally form a round shape. A slightly higher edge can help contain the whipped cream later.

6. Bake at 350°F (175°C) for about 60 minutes. After 60 minutes, turn the oven off and leave the pavlova inside to cool slowly. Do not open the oven while it cools. Cooling gradually preserves the crunchy exterior and soft interior. Many bakers make this the night before serving and leave it in the cooling oven overnight.

Serving Suggestions

Top the cooled pavlova with a generous layer of lightly sweetened whipped cream and a mix of fresh fruit. Kiwifruit, strawberries, raspberries, blueberries, and passion fruit pulp all pair beautifully—aim for a balance of sweet and tart flavors. Spoon passion fruit pulp over the cream for a bright, tropical finish when available.

Tips for Success

Use room-temperature egg whites for easier whipping.
Ensure no trace of yolk is in the whites—fat prevents proper volume.
Add sugar slowly to create a stable, glossy meringue.
Do not open the oven while the pavlova is cooling; slow cooling prevents cracks and keeps the interior soft.
If you prefer a softer shell, reduce the baking time slightly and still allow it to cool gradually.

Storage and Make-Ahead

Pavlova is best enjoyed the day it is assembled. You can make the meringue base a day ahead and store it in an airtight container at room temperature to protect it from moisture. Add whipped cream and fresh fruit just before serving to preserve texture and appearance.

A Note on Terminology

a Kiwi – a small, flightless bird from New Zealand.
a Kiwi – an informal term for a person from New Zealand.
a Kiwifruit – the delicious, fuzzy fruit often called “kiwi.”

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