~291 cal · 4g protein · 28g carbs · 19g fat (estimated, per serving)
🍽️
Meringue topped with whipped cream, kiwifruit, and berries
🇳🇿 Canterbury
Named for the ballerina Anna Pavlova after her 1920s tour, the pavlova is claimed by both New Zealand and Australia in one of the friendliest food feuds on Earth. The Kiwi version leans on kiwifruit and berries; the crisp-outside, soft-inside contrast is non-negotiable.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 8 —
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4 egg whites, room temperature
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1 cup caster sugar
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1 tbsp cornstarch
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1 tsp white vinegar
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1 tsp vanilla extract
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1.5 cups heavy cream, whipped
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a generous pile kiwifruit, strawberries, and passionfruit
Instructions
1
Whip the egg whites (or aquafaba) to soft peaks, then add the sugar a spoon at a time until stiff, glossy, and no longer grainy.
2
Fold in the cornstarch, vinegar, and vanilla — these give the marshmallow interior and crisp shell.
3
Mound onto lined parchment into a circle with a slight well in the center; smooth the sides.
4
Bake at 250°F for 75 minutes, then turn the oven off and leave the door ajar until fully cool — rushing the cool cracks it.
5
Top with whipped cream and fruit only just before serving, so the shell stays crisp. Serve and let the Australians object.
New Zealand summer tradition.
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🌏 While it simmers — know your destination
📍
Canterbury. The plains whose meringue dessert started a trans-Tasman war.
🗺️
New Zealand. Aotearoa — Māori earth ovens and kūmara fields.
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Oceania. Island kitchens where coconut and the sea rule.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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