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Pavlova: New Zealand’s Signature Cake Pavlova: New Zealand’s Signature Cake


Pavlova: New Zealand’s Signature Cake

Discover the joy of making Pavlova, a classic New Zealand dessert, with our easy recipe, tips, and serving ideas for a perfect sweet treat.

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Table of Contents

Nestled within the heart of New Zealand’s culinary tradition lies the Pavlova, a meringue-based dessert named after the Russian ballerina Anna Pavlova. This dessert is not just food; it’s a piece of New Zealand’s identity, a celebration on a plate. With its crispy crust and soft, light inside, topped with fresh fruit and whipped cream, Pavlova is a testament to the sweetness of life itself.


To embark on this culinary journey, you’ll need:

  • 4 large egg whites at room temperature
  • 1 cup of caster sugar
  • 1 teaspoon of white vinegar
  • 1/2 tablespoon of cornflour
  • 1 teaspoon of vanilla extract
  • 1 cup of heavy cream for whipping
  • Fresh fruits (such as kiwifruit, strawberries, and passionfruit) for topping
  • Mint leaves for garnish (optional)


  1. Preheat your oven to 150°C (300°F). Line a baking tray with parchment paper.
  2. In a large bowl, beat the egg whites until soft peaks form. Gradually add the sugar, beating well until the mixture is glossy and stiff peaks form.
  3. Fold in the vanilla extract, cornflour, and vinegar gently with a metal spoon.
  4. Shape the meringue into a circle on the parchment paper, creating a slight well in the center for the filling.
  5. Reduce the oven temperature to 120°C (250°F) and place the meringue inside. Bake for about 1 hour and 15 minutes.
  6. Turn off the oven and leave the pavlova inside to cool completely with the door slightly ajar.


  • Age Your Eggs: Older eggs are easier to whip into a stable foam.
  • Room Temperature: Bring egg whites to room temperature before whipping to get more volume.
  • Slow Sugar Addition: Add sugar slowly to ensure it dissolves completely, avoiding a gritty texture.
  • Don’t Overbeat: Overbeating the egg whites can cause the pavlova to collapse.

Serving and Presentation

Whip the cream until soft peaks form and spread it over the cooled pavlova. Decorate with an abundance of fresh fruit and mint leaves for a refreshing touch. The contrast of colors not only pleases the eye but also promises a burst of flavors.


Pavlova stands out as one of the signature cakes around the world, embodying more than a mere sweet treat. It represents a celebration of New Zealand’s vibrant culture and showcases the country’s culinary excellence. Crafted from simple ingredients transformed through culinary artistry, Pavlova offers a taste experience that is as enjoyable to savor as the dessert is to behold. Perfect for festive celebrations or serene moments of indulgence, Pavlova highlights the happiness found in cooking and the delight of sharing exquisite meals with cherished ones.

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