Pavalova - An Iconic Kiwi Dish
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***Under construction, but enjoy it and you can try the recipe**
If you come to New Zealand you must try the iconic sweet dish Pavlova or 'Pav' as the locals call it. It was named after the Russian dancer Anna Pavlova when she toured Australasia during the 1930's, probaly because the cake looked like a tutu.
If you can try to have a home-made pavlova as they taster different and are far better than the supermarket varieties.
I have copied this recipe from my Mum but I think that it originally came from the Edmonds Cookbook published in the 1950's:
3 egg whites
3 tablespoons cold water
About 250grams castor sugar (fine sugar)
1 teaspoon vinegar
1 teaspoon vanilla essence
3 teaspoons cornflour
Beat egg whites until stiff, add cold water and beat again.
Add castor sugar a bit at a time, as you continue to beat the egg whites.
Beat slower and add vinegar, vanilla essence and cornflour.
Place on grased paper on a greased baking tray and bake at 150ºC (300ºF) for 45 minutes, then leave to cool in the oven.
Spread plenty of whipped cream over the cooled pavlova.
Then add soft fruit. Passionfruit is a common topping. At Christmas in New Zealand (which is summer) strawberries are often used.
The pavlova is classified as a cake but is mostly eaten as a dessert.