Culinary Adventures, Eats
Comments 28

Flirting with a Russian ballerina


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.

I was never been a huge fan of pavlova. It is a national treasure here in New Zealand and the dessert kiwis think of fondly in summer. 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.


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. Instead of making 1 pavlova, you make 2 to make a stack. Stacks are great because you can glue them together with cream and tart filling.

I strayed from her recipe only when it came to the fruit and filling. It was very well received by The Koala and our friends.

Patisserie filling is a great pantry secret. It keeps for ages and handy to whip out when you want to impress. Barkers Patisserie Dessert Filling comes in a bag that you can pipe from directly. No mess! Best of all, it is gluten-free so perfect to add to a gluten-free pavlova that you might take to a summer BBQ where there might be gluten-free guests.

Double Layer Pavlova
with lemon passionfruit cream, fresh blueberries and kiwifruit


  • 2 half-height pavlova (see Baking Equals Love recipe here)
  • Barkers Patisserie Dessert Lemon Passionfruit Filling
  • 2 cups whipped cream
  • 1 punnet blueberries
  • 2 kiwifruit, peeled and sliced thinly


  1. If the pavlova are slightly different sizes (this happens from time to time), start with the larger one for the base. Place this on a round serving plate.
  2. Generously spread a thick layer of cream, snip a corner off the Patisserie bag and squeeze lemon passionfruit filling on top as you wish. If you are artistically inclined, feel free to squeeze cute designs. Think of this layer as the practice run.
  3. Layer blueberries and kiwifruit on top, followed by the smaller pavlova. Repeat with cream, lemon passionfruit filling and more fruit, layering and making a circular flower or mandala design as you go.


sweet-nzThis post is a Sweet NZ entry. Sweet NZ is another monthly event started right here in Auckland byΒ Alessandra ZecchiniΒ and celebrates sweet treats by New Zealand bloggers. This month’s host is Michelle fromΒ Greedy Bread.

This entry was posted in: Culinary Adventures, Eats


I am Genie, a graphic designer/photographer obsessed with food and bunnies. I live in Whanganui, New Zealand with my husband, The Koala and our two rabbits, Kobe and Bento. I write about my hedonistic ways and I love the mantra "Eat well, travel often". I prefer not to write about myself in third person.


  1. 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

  2. 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! πŸ™‚

  3. 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).

  4. 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 :/

    • Thank you Laura πŸ™‚

      It was almost too pretty. Luckily some friends happened to pop buy and helped us eat it. It might have been too much for 2 people and pav doesn’t keep well.

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