Dining in New Zealand: Pavlova
Try the National Dessert for Yourself
Kiwis pride themselves on the sweet delicacy that is pavlova - a meringue dessert as pervasive as apple pie is to Americans.
A trip to New Zealand would be nothing short of incomplete without partaking in the national dessert. Pavlova, or “pav” as it is affectionately called by locals, holds the significance to Kiwis that apple pie does to Americans.
While the origins of the treat are hotly debated between Kiwis and Australians – each claiming their own nation as the home of pavlova, everyone agrees on one thing. This dessert is pure heaven.
What is it?
Pavlova is a frothy treat made up of egg whites and sugar. A light and airy meringue cake, crunchy on the outside and gooey inside, then piled high with whipped cream and fruit. Traditionally the fruit used is kiwi berries, but any fruit will do.
This dessert is incredibly simple, yet different from anything you’ve ever seen.
Named for the Russian ballerina Anna Pavlova, recipes for pavlova first showed up in written form in a New Zealand cookbook in the early 1930s.
Where can you try it?
This is the easy part – just about any New Zealand restaurant is going to have pavlova on the menu. Try Cobb and Co., a chain of family restaurants with a tasty version to offer. It’s everywhere, from Auckland to Christchurch and back, so you should be able to find one nearby.
Prefer the homemade version? Where ever you stay, ask your host to guide you toward a good pavlova (or, if you’re really lucky, they may even make you one themselves!).
Failing that, stop into a bakery, or go to market and pick up a Cowells Pavlova for yourself. You won’t be disappointed.
Bring the taste home
Want to bring a taste of New Zealand to your own kitchen and try it for yourself? Be patient, it can be more than a little tricky.
Here’s a recipe:
New Zealand Pavlova
3 large egg whites
1/3 cup granulated sugar
1 tsp. white distilled vinegar
1 Tbs. boiling water
2 cups whipping cream
2 cups fresh fruit (use any combination of what ever you like – strawberries, blueberries, kiwi, raspberries, bananas, peaches…)
1 tsp. vanilla extract
¼ cup powdered sugar
Preheat oven to 475 degrees F (245 C). Cover a baking sheet with foil, spray lightly with cooking spray.
In large bowl, beat egg whites until they form stiff peaks. Add sugar slowly, continue beating until very stiff. Add vinegar and boiling water, continue beating until glossy surface begins to fade. Mixture should be very stiff.
Spoon meringue into center of prepared baking sheet. Shape a circle 1 ½ inches thick (about ten inches across). Form a slight indentation in center, shaping sides to be slightly higher.
Place in oven, shut the door, and turn the heat off. Leave in oven for one hour. (Do not open the oven, and be careful about movement in the house – pavlova is far more sensitive to falling than your average cake.)
After one hour, check texture of the meringue. It should be hard, with no soft spots. If soft in center, heat oven to 250 degrees F (120 C) and leave in until completely dry, checking often.
In bowl, whip cream until stiff peaks form. Beat in vanilla and powdered sugar. Spoon onto meringue. Arrange sliced fruit on top and serve.
Makes between four and six servings. If cooked correctly (as all ovens vary), the pav should be crunchy on the outside, and like marshmallow on the inside. Remember, do not open the oven at all while cooking.
Or, if you happen to be in California, visit Turner New Zealand Restaurant in Costa Mesa, where you’ll find a to-die-for pavlova on the dessert menu. It will make you want to hop right on a plane and head for the land down under!
