Kia Ora friends and Merry Kiwi Christmas from the Cotters! We are a day ahead so we actually just wrapped up our Christmas weekend.
We’ve been staying with James’ Aunt and Uncle and cousins up in Tauranga (Bay of Plenty) and boy has it been good fun! Now, usually we are with my family for Christmas, lots of kiddos, a turkey, pie, etc. Yes, the good ‘ole American Christmas. Obviously we are not in TX this year and traditions have been swapped a bit for Kiwi Christmas traditions in New Zealand.
Summer weather meant picking fresh fruit from the orchards outside, pouring a glass of wine that just happened to be local of course, strolling on the beach and soaking up some sun, firing up the grill for a Kiwi Christmas “Barbie,” taking advantage of seeing kiwi cousins and laughing lots, playing tennis in the backyard all afternoon, and let’s not forget…the Christmas Pavlova (how I love that it is Gluten free too!).
It’s definitely been a “new” experience for this Texas Family Gal but it makes me happy to see the hubs home here with family. We never get to see them so we are taking full advantage while we can.
Tomorrow (our boxing day) we will head out to Auckland for another couple weeks of training. More travel time in the car but it’s definitely worth it for this journey!
Servings: 1 pavlovaPrint
New Zealand Style Pavlova
- 6 Large Egg Whites (room temp)
- 1 1/3 cup caster sugar (Finer ground granulated sugar)
- 2 teaspoon vinegar
- 2 tablespoon cornstarch or 1 tsp (a pinch) cream of tartar
- 1 to 2 teaspoon vanilla extract
- 1 cup Heaving whipping cream
- 2–4 tbsp Powdered sugar or powdered sugar free substitute
- Kiwi fruit and berries
- Beat egg whites until stiff (forms peaks). Add sugar – heaped tablespoon at a time – beating well after each addition. Then beat for at least 10 minutes. This is very important. Then sprinkle vinegar, corn flour and vanilla essence into mixture. Beat until blended.
- Coat baking paper with water drops to allow baking paper to stick to sides of tin and pile pavlova mixture in 20cm circle.
- Heat oven until 300°F (or 150°C). Put pav in oven and immediately turn oven down to 250°F (or 125°C) and leave for 1 hour. Then turn oven off and leave in oven until cold. (Usually overnight). This makes a nice crust on outside of pav.
- Before serving, make your whipped cream (or feel free to use premade whipped cream).
- Place chilled whipped heavy cream in stand mixer or bowl and whip cream and sugar into stiff peaks. About 2-3 minutes on high. Chill until ready to use.
- When ready to serve, carefully spread the whipped cream over the pavlova and then decorate with sliced kiwi and your favorite berries.
Need more pavlova making tips? Check out this post!
- Category: dessert
- Method: baking
- Cuisine: new zealand
Keywords: pavlova, sugar free, dessert, gluten free, cake
What are your NEW or OLD Holiday Traditions this year?
I always love to hear!