Dessert: New Zealand – Pavlova
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
4 large egg whites, room temperature 1 cup (200 g) superfine sugar 1 tsp (5 ml) white vinegar 1 tsp (5 ml) cornstarch 1 tsp (5 ml) vanilla extract 1 cup (240 ml) heavy whipping cream 2 tbsp (30 ml) powdered sugar 2 kiwis, peeled and sliced 1 cup (240 ml) seedless grapes, halved 1 / 2 cup (120 ml) pomegranate seeds Mint leaves for garnish (optional)
Show original ingredient measurements
4 large egg whites, room temperature 1 cup (200 g) superfine sugar 1 tsp white vinegar 1 tsp cornstarch 1 tsp vanilla extract 1 cup (240 ml) heavy whipping cream 2 tbsp powdered sugar 2 kiwis, peeled and sliced 1 cup seedless grapes, halved 1 / 2 cup pomegranate seeds Mint leaves for garnish (optional)
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Preheat oven to 120°C (250°F). Line a baking sheet with parchment and draw a 7 7/8 in (20 cm) circle as a guide. 2. Whisk egg whites to soft peaks, then gradually add caster sugar, beating until glossy and stiff peaks form. Fold in vinegar, cornflour and vanilla. 3. Spoon meringue onto the parchment in the circle, shaping a slight well in the center. Smooth edges. 4. Bake 1¼–1½ hours until dry to the touch; turn oven off and leave pavlova inside to cool fully (at least 1 hour). 5. Whip whipping cream with icing sugar to soft peaks. Pile cream into the cooled pavlova well. 6. Top with kiwi slices, halved grapes and pomegranate seeds. Garnish with mint and serve immediately.
Show original instructions
1. Preheat oven to 120°C (250°F). Line a baking sheet with parchment and draw a 20 cm circle as a guide. 2. Whisk egg whites to soft peaks, then gradually add caster sugar, beating until glossy and stiff peaks form. Fold in vinegar, cornflour and vanilla. 3. Spoon meringue onto the parchment in the circle, shaping a slight well in the center. Smooth edges. 4. Bake 1¼–1½ hours until dry to the touch; turn oven off and leave pavlova inside to cool fully (at least 1 hour). 5. Whip whipping cream with icing sugar to soft peaks. Pile cream into the cooled pavlova well. 6. Top with kiwi slices, halved grapes and pomegranate seeds. Garnish with mint and serve immediately.
Per serving | Servings: 8
Generated: 2026-11-05T17:53:47+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.