Both New Zealand and Australia claim the famous meringue dessert, Pavlova, as their “invention.” The Aussies and the Kiwis are known to have a lot of good friendly bantering over its ownership but, in the end, the recipe wins out and becomes a favorite for all who taste its sweet delectable texture. Enjoy…
4 egg whites
2 tsp cornstarch
1 ¼ cups white sugar
1 pint whipping cream
1 tsp vanilla extract
6 kiwi fruits, peeled and sliced
1 tsp lemon juice
1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
2. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice and cornstarch.
3. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
4. Bake for 1 hour. Cool on wire rack.
5. In a small bowl, beat whipping cream until stiff peaks form, set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream and top with kiwifruit slices.
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