Pavlova Recipe

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Jackie Brink


This dish is the center of a rivalry between Australians and
New Zealanders, both of whom claim to have originated it, but
recently evidence was discovered that credits New Zealand
as its place of origin. They do agree that it was named after
the famous Russian ballerina Anna Pavlova during a visit to
both of those countries in the late 1920s. Note: Individual
servings may be made by making individual meringues

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6 to 8


egg whites at room temperature
1 c
1 tsp
white vinegar
1 tsp
vanilla extract
1 c
heavy cream, whipped
sliced fruit (kiwis, strawberries, bananas) for garnish


1Beat the egg whites, sugar, vinegar, and vanilla together until
very stiff, about 12 to 15 minutes.
2Place the mixture on a baking
sheet lined with lightly oiled wax paper or aluminum foil, forming
it into a slight mound.
3Bake in a preheated 300F (150C) oven for
40 minutes. Cool on a wire rack and place the meringue on a
serving platter.
4Immediately before serving spread with the
whipped cream and decorate with sliced fruit.

About Pavlova

Main Ingredient: Eggs
Regional Style: Australian
Dietary Needs: Vegan