I have to admit, I’ve never been a huge fan of pavlova. It’s a national treasure in New Zealand and the dessert kiwis think very fondly upon. A pavlova melts in the mouth like a cloud and doesn’t require any chewing, just a quick inspection in the mouth to get the flavour and and down it goes. Made mostly from egg whites and sugar, it lacks…substance.
I’ve always been scared of making pavlova. The crisp but delicate shell and frothy interior threatening to any non-baker. The fancy Russian ballerina name doesn’t help any either. What is it trying to be exactly? Any kind of baking that is more science than art is taboo to me but I was determined to give it a whirl. I put it on my bucket list at the start of summer and I’m glad that I got to conquer it.
After reading many recipes, I settled on Nessie’s recipe from Baking Equals Love. Nessie is a fellow kiwi and an accomplished baker, only recently blogged about her first pavlova.
I took in all her tips and you can find her recipe on her blog here.
I strayed from her recipe only when it came to the fruit and filling. I mixed whipped cream with lemon and passionfruit patisserie filling (store bought) and topped each layer with sliced kiwifruit and fresh blueberries. It was very well received by The Koala and our friends.
This post is a Sweet NZ entry. Sweet NZ is another monthly event started right here in Auckland by Alessandra Zecchini and celebrates sweet treats by New Zealand bloggers. This month’s host is Michelle from Greedy Bread.
That looks like how I picture Heaven. It looks so delicious.
Thank you for your kind words.
Not a huge fan of pavlova either. But I might try making it someday haha. Maybe I’ll try making it when I become a citizen in NZ haha
It could Asian tastebuds! Lots of tropical fruit flavours seem to work well though.
I planned to make some today but cant find strawberries, I guess its going out of season
I couldn’t find strawberries either but my compromise worked well.
Love a good pav. And I too have only recently made m first one. I think it was 12 months gone, but that is still recent for me, after 20 years away from mums cooking. Ours looks absolutely delightful!
That is my very favorite cake. But till yesterday I had no idea it is actually from NZ. Your photos are simply great btw!
Thanks Irena!
Congratulations Genie, you have certainly made a beautiful Pavlova! And the fruit combos are very NZ! It’s one dessert I haven’t made either, but it’s a favourite of mine (not too sweet, nor filling).
Thanks Eva. It really is a test on how well one can follow a recipe, but I bet you would breeze through it.
Believe it or not, I really have to force myself to read a recipe line by line. I generally skim through and go from memory!
I love that you made pavlova! It looks absolutely wonderful, Genie! The colors are very nice
Thank you buddy
I admit, I had the most fun decorating. It must be the artist in me. At the end I was finally able to get my hands in and NOT follow the recipe.
It looks stunning!
I love it when you go off-script
Ad-lib!
This looks delicious! I’ve never made pavlova either – may have to give it a go this summer, I love them but it’s not so easy to just pick up a pavlova in the store here!
Luckily the ingredient list is fairly easy, it’s mostly just egg white and white sugar. I had to buy vanilla and cream of tartar. What else I’ll use cream of tartar for I’m not sure though :/
OH MY GOSH! This looks amazing.
Thanks Brittany
Looks absolutely delicious
, I love your idea of making a bucket list of things to do..
Thanks MeroMusings, if you have a foodie bucket list or tried a new foodie thing recently, please join Our Growing Edge. Would love to have you.
Sure I’d love to, what is the criteria and what do i have to do to be a member..
Your first pav looks stunning. You can definitely cross that off the bucket list with a flourish!
Thanks Sue! I will