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New Zealand Pavlova

What's the big idea?

The origins of Pavlova are hotly contested - both Australia and New Zealand claim it as theirs. In either event, it is named after the Russian ballerina Anna Pavlova, and is a popular dessert, often eaten at celebrations and parties, most frequently in summer months (due to the availability of the fresh fruit, we imagine).

Shopping List

Here's the list of what you need:

  • 4 egg whites, at room temperature
  • 250g icing sugar or caster sugar
  • 1 tespoon lemon juice
  • ½ teaspoon vanilla extract
  • 1 tablespoon cornflour
  • 300ml whipped cream
  • 250g strawberries, thinly sliced
  • 4 kiwi fruit, peeled and thinly sliced
  • 2 tablespoons cocoa powder

What To Do

  • Preheat the oven to 150C/300F. Line an oven tray with baking paper
  • In a large, clean bowl, using an electric mixer, beat the egg whites until soft peaks form
  • Add the sugar all at once and beat the mixture for a minute or so on full speed, beating until all the sugar dissolves and the foam is stiff, thick and glossy
  • Beat in the lemon juice and vanilla. Sprinkle the cornflour over the egg whites and fold in gently
  • Form 6 x 12cm nests on the tray. Bake for 10 minutes
  • Reduce the oven temperature to 120C/250F. Bake the nests for a further 20 minutes
  • Turn off the oven, leave the door ajar and allow the meringue nests to cool
  • Fill the meringue nests with whipped cream. Arrange the kiwi fruit and strawberries on top; dust with cocoa

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