New Zealand Pavlova
A traditional New Zealand dessert, this pavlova features a crisp meringue base often decorated with fruit, cream, and candies for celebrations.
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Instructions
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Preheat oven to 400°F and line a shallow jelly roll pan with parchment paper.
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Sprinkle cream of tartar over egg whites, then beat until stiff. Gradually add whisked sugar and cornstarch mixture, beating on medium speed until shiny and stiff. Fold in vanilla extract.
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Reduce oven heat to 200°F. Mound the meringue into a 6-inch round on the prepared pan. Bake for 1 hour, then turn off the oven and leave the meringue inside until cold or overnight.
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Arrange fruit, whipped cream, and candies over the cooled meringue. Slice with a serrated knife and store any leftovers in a covered container.